Cream of Cauliflower Soup

Heat the oil in a soup pot over medium heat, then sauté the onion until translucent.

Add the garlic and continue to sauté another minute or two.

Add the vegetable broth, cauliflower, potatoes, cumin, and salt to the pot, and bring the mixture to a rapid boil, then lower the heat to medium-low, cover, and simmer gently for 15 to 20 minutes or until the vegetables are tender.

Remove the pot from the heat. Remove a few cauliflower pieces with a slotted spoon and set them aside.

Stir the beans into the soup mixture, then, using an immersion blender, mix until the soup is smooth and creamy. If you don't have an immersion blender, cool the soup mixture slightly, then transfer it to a food processor or blender and blend until you reach the right consistency. Do this in batches if necessary. But be careful - the mixture will be hot!

When the soup is smooth and creamy, stir in the non-dairy milk and creamer and return the reserved cauliflower pieces to the pot. Season the soup with salt and pepper to taste, and reheat just until it starts to simmer.

If desired, garnish individual servings with fresh dill, parsley, or chives, and croutons.