This soup was inspired by "Jewels' Favorite Soup Jill Makes" along with my love for garlic. My husband thought it was so good he went back for seconds... and he's not a lover of soup! That's what convinced me the recipe was "blog worthy." You'll have to make it and let me know what you think.
1 - 2 T. olive oil
1 onion, diced (1 Cup)
6 C. water
3 vegan bouillon cubes
2 medium sized russet potatoes, diced (1 1/2 - 2 Cups)
1 C. chopped cauliflower
1 whole bulb of garlic, separated and peeled
1 bay leaf
4 sprigs thyme
4 15.5 oz. cans of cannellini beans, rinsed and drained
1/4 t. white pepper
1/4 C. parsley, chopped
cheesecloth and kitchen string
In a large stock pot, saute the onion in olive oil for 5 minutes. Add water and bouillon cubes and bring to a simmer. Tie the garlic, bay leaf and thyme in a piece of cheesecloth and place into the simmering stock. Add the potatoes and cauliflower and simmer for 30 minutes. Remove the cheesecloth bundle and discard. Add the beans and puree half the soup in a blender then stir back into the pot. Add the parsley, pepper and enjoy!
Note: Right now, my camera couldn't take a decent picture to save my life. The picture above came from flickr.com, so it's not my soup, but it looks a lot like it.