Cream of Cauliflower Soup

This recipe was inspired by a vague memory of a soup using cauliflower and soya milk in "The Vegan Cookbook" by Alan Wakeman and Gordon Baskerville. However, checking afterwards revealed that I've used different ingredients and a different method...I think my version is better ;-) You will need a blender and either home-made stock or a good stock powder.

Serves 1

1/2 small onion, chopped
100g cauliflower, chopped (3/4 US cup)
100ml soya milk (3/8 US cup)
1/2 tsp ground cumin
300ml (1 US cup) vegetable stock

1. Place everything into a saucepan and bring gently to the boil, stirring.

2. Simmer uncovered (it tends to boil over otherwise) for about 15 minutes, stirring occasionally, until the vegetables are soft.

3. Puree in a blender, reheat if necessary and serve.