Cauliflower and Sweet Potato soup

Cauliflower is readily available in the winter season, but this chowder is great year-round. Cauliflower is part of the cruciferous family of vegetables, which contain phytochemicals that have demonstrated the ability to arrest the growth of cancer cells.

Makes six 1 1/2-cup servings
3 1/4 cups vegetable broth
4 large shallots, minced
1/2 cup celery, chopped
6 cups cauliflower florets (about 1 medium head)
1 cup chopped red bell pepper
1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 bay leaf
1 cup unsweetened soymilk
2 tablespoons finely chopped fresh basil

salt and ground pepper to taste


Heat 1/4 cup of the vegetable broth in a large saucepan over medium heat. Add the shallots and celery and sauté for 5 minutes. Add the remaining 3 cups broth and 1 cup water and bring to a boil. Add the cauliflower, bell pepper, sweet potato, and bay leaf and bring to a boil.

Reduce the heat, cover, and simmer for 20 minutes. Remove the bay leaf.

Add the soymilk. For a heartier consistency, purée all the soup in batches or just half the soup. Add the basil and season with salt and black pepper.