Here's an easy and delicious soup for a winter supper. It's from Food & Wine magazine who feature lots of great vegetarian recipes. Earth Balance and soy milk work fine in this recipe. Grab a beautiful organic cauliflower and you're ready to go...
1 teaspoon cumin seeds
1 teaspoon curry powder
1/4 cup sunflower or grapeseed oil
Freshly ground pepper
1 small onion, diced (1 cup)
3 tablespoons unsalted butter
1 bay leaf
4 cups water
1/4 cup whole milk
Preheat the oven to 375º. On a large rimmed baking sheet, toss the cauliflower with the cumin seeds, curry powder and 3 tablespoons of the oil. Season with salt and pepper and roast for about 25 minutes, turning occasionally, until the cauliflower is just tender.
In a large saucepan, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the roasted cauliflower, butter, bay leaf and water and bring to a simmer. Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes. Pick out and discard the bay leaf.
In a blender, puree the soup in two batches until very smooth. Return the soup to the saucepan and stir in the milk. Rewarm it over moderate heat, adding more water for a thinner consistency, if desired. Season the soup with salt and pepper and serve hot.
MAKE AHEAD The soup can be refrigerated for up to 3 days.