Creamy Cauliflower and Potato Soup

• 1 tablespoon Soybean oil (commonly labeled vegetable oil)
• 1 Small onion, diced
• 3 cups Chopped cauliflower
• 1 cup Diced white potatoes
• 2 cups Vegetable or chicken broth
• 2 cups Plain soymilk
• 2 tablespoons Chopped parsley
• 1 teaspoon Lemon zest
• 1 teaspoon Chopped garlic
• 1 teaspoon Salt and Pepper (to taste)

Heat soybean oil in large saucepan over medium heat.  Add onions and cook for 2 to 3 minutes until soft.  Add cauliflower, potatoes and broth. Cover and cook for 8 minutes until very tender.

Place mixture in food processor. Process 1 minute until smooth.

Return to saucepan and heat over medium heat. Add soymilk and cook, stirring occasionally, until soup begins to simmer. Season the soup with salt and pepper, as desired. Ladle into bowls; top with parsley, lemon zest and garlic