Date: 04 Apr 94 13:25:43 +0800
From: "Gayle Walker" (gayle.walker@Sonoma.EDU)
2 med. heads of cauliflower
2 stalks of celery
1 cup instant brown rice
4 cups vegetable broth
1 33 oz. Westsoy Lite, Vanilla
2 TBSP low salt soy sauce
Separate the flowers from the cauliflower head. Chop all of the other
vegetables, including the remainder of the cauliflower, into bite sized
chunks. Put the vegetables, rice and broth in a large soup pot and simmer
for 45 minutes (rice and vegetables should be tender).
Puree everything in a blender or food processor adding the soy milk.
Adding the soy sauce is optional. Simmer for 10 to 15 more minutes, and
I've made this with asparagus or potatoes instead of cauliflower. It also
makes a good sauce for over vegetables and/or grains.