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Contributed by:
 Pamela S.

Ingredients: 1/4 cup soy flour [1P] 2 oz Gimme Lean Soy Sausage [1P] 1 oz Shredded Soy cheese (cheddar or mozzarella) [1P] 3 oz extra-firm tofu [1P] 4 cups cauliflowerettes [1C] 1 cup diced onion [1C] 2 TBS white miso paste [1C] 1 TBS arrowroot powder or cornstarch [1C] 1+1/3 tsp olive oil or 2TBS tahini [4F] 2 vegan low salt bouillon cubes 4 Cups water 1/2 tsp coriander (optional)

Directions:

• Place caulifowerettes and onion in a microwave steaming dish for 5 minutes. While veggies are steaming get other ingredients cut and weighed.

• Bring 4 cups of water to boil and add the bouillon cubes. Turn heat down to a simmer.

• Puree the veggies in a blender along with the soy flour, miso, and oil.

• Transfer puree to simmering veggie water. Add the soy sausage, tofu, and soy cheese.

• Dissolve the cornstarch in a little water then add to pot.

• Turn heat off and let soup cool down a little before serving.

• Add 1/2 tsp of coriander if desired at the end. Enjoy with your favorite soup bowl!