Place everything in a soup pot and bring gently to boil while stirring. Simmer uncovered for 10 minutes until vegetables are tender. Transfer to a blender and puree. Transfer back to soup pot, and reheat for 1 minute. Salt and pepper to taste. Garnish with cilantro or parsley. Variation: Use more liquid for more watery consistency; or use broccoli.

1 cup cauliflower, chopped
1/2 onion, chopped
1/2 cup soy or rice milk
2 cups vegetable stock
1/2 teaspoon cumin
pinch of ginger powder
salt & pepper
cilantro or parsley