I like creamy soups, but generally find them too rich for me even when they are made with plant milks. This recipe combines store bought soy milk with homemade rice milk. It gives this soup a nice creamy texture without being too rich. Of course you could use all store bought soy milk and omit making the rice milk.
1 cup onion, chopped
1 tsp garlic, minced
1 cup celery, chopped
1 lb cauliflower florets, about 1 small head
1 1/2 cups, potatoes, diced
1 cup water
1/4 tsp black pepper
4 1/2 tsp vegetable stock powder, or to taste-- You may want to start with less
2 cups unsweetened soy milk, I use Silk brand in the green container
For the Rice Milk
2 cups water
1/2 cup cooked brown rice
Add onions, garlic, celery, cauliflower, potato, water, pepper and vegetable stock powder to a soup pot. Cook 20-30 minutes until all the vegetables are soft.
Once the mixture is cool enough, pour into a blender along with the soy milk ( I use a Vitamix) and process until smooth.
Pour the mixture back into the pot.
Add the cooked rice and water to the blender and process again for 2-3 minutes. Pour into the soup pot with the other blended mixture. Stir well.
Reheat the mixture, stirring occasionally. Adjust seasoning to taste.