> Here it is. I think it turned out pretty good.
> Lot's of flavour.
>
> 2 cups unsalted broth
> 946 ml organic soy milk
> 4 lg yukon gold potatoes - chopped
> 1 cauliflower - head only, chopped
> 1 brocolli - head only, chopped
> 3 bay leaves
> 2 tsp. oregano
> 4 tsp. basil
> 2 tsp. paprika
> 1/2 tsp. pepper
> 1 Tbsp. salt
> 2 Tbsp. sugar
> approx. 2 cups extra water.

> Put all of the above into a big cookpot.
>
> Bring to a simmer then lower the heat.
> Cook till veggies are very soft. Stir
> often as it will foam up at first.
>
> Remove the bay leaves.
>
> Puree with one of those handheld
> things, or use the blender in small
> batches

I forgot to mention here as an ingredient:
1 small bag frozen corn

> Once it's pureed, thaw the corn under
> the hot water tap, drain and add to the
> soup.
>
> I'll save the organic carrots for another
> recipe. They just didn't seem like they'd
> go with the above.


--
SN
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