Serves: 6
Total Calories: 219

2 medium potatoes scrubbed and diced
1 medium cauliflower coarsely chopped
2 medium leeks cleaned well and chopped
2 cups water or unsalted vegetable stock
1 teaspoon sea salt or to taste
2 teaspoons herbes de Provence
2 cups plain unsweetened sour cream or additional water or stock
1/2 teaspoon white pepper

1. Place the potatoes, cauliflower, leeks, water, and salt in a large heavy kettle over high heat. Cover and bring to a boil. Reduce the heat to low and simmer, stirring occasionally for 10 minutes.
2. Add the herbes de Provence to the kettle. Simmer another 5 minutes or until the vegetables are very tender.
3. Transfer the hot mixture to a blender and puree while adding enough soymilk to achieve the desired consistency.
4. Stir the white pepper into the soup and serve. (Reheat only if necessary, but do not boil.)

For a Change . . .
* For Cream of Fennel Soup, add 1 chopped fennel bulb to Step 1.

Nutritional Facts:

Serves: 6
Total Calories: 219
Calories from Fat: 121

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