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This one’s for Duy in the spirit of the Lenten season.
I thought I’d post something healthy and light after the last blog entry. This soup is adapted from Toni Fiore’s (of Totally Vegetarian) recipe for Cream of Cauliflower and Potato Soup. I pretty much followed the original, but substituted broccoli for cauliflower. According to Toni, a quarter cup of soy milk is optional at the end. I used unsweetened almond milk instead, which I think adds a more complementary tone. If you don’t have any kind of milk on hand (definitely not the dairy kind), don’t feel like you have to go out of your way to buy some, because it’s just as good without. The potatoes are what lend to the creaminess of this concoction.