Creamy Broccoli and Cauliflower Soup

1 teaspoon olive oil
1 ½ teaspoons cumin seeds
1 large onion, chopped
1 clove garlic, crushed
½ kg broccoli florets
½ kg cauliflower florets
1 ½ x 10g vegetable stock cube
4 cups water
1 ½ cups So Good soy milk
¼ teaspoon salt (optional)

1. Heat oil in a large saucepan. Add cumin seeds, onion and garlic and sauté until soft.
2. Add broccoli, cauliflower, stock cubes and water. Bring to boil, then reduce heat, cover and simmer for 15 minutes.
3. Remove from heat. Place in a blender and puree until smooth.
4. Add So Good and salt and process until combined.
5. Return to saucepan and reheat. Serve with crusty bread, garnished with continental parsley.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Level: *
Freezes Well: 2 months