Heat the oil (or water) over medium heat in a Dutch Oven or soup pot. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic, bell pepper and carrots and sauté another 3 minutes.
Add the water, milk, potatoes, cauliflower, corn, bullion, bay leaves, marjoram, thyme and smoked paprika. Turn the heat to high until it almost boils, then turn it down to medium-low and simmer covered for 15 minutes or until the vegetables are tender.
Remove 2-3 cups of the soup and place in a blender, trying to get as much of the cauliflower and potato chunks as possible. Blend until smooth. Then stir back into the soup. If you prefer a more blended soup, use an immersion blender.
After you have pureed the soup, add the green beans and cook until tender. Add salt and pepper to taste. Let stand a few minutes for flavors to meld. Serve in bowls topping with a dollop of vegan sour cream and the green onions or parsley.
This recipe is from The Easy Vegan Cookbook by Kathy Hester. Check out our review at http://veganseatwhat.com/the-easy-vegan-c…blishing-co-201/
Kathy provides a recipe for cashew cream, or use our basic version found in the dairy replacements section.
Like many soups, this one tastes best the day after it has been made to allow time for the flavors to blend.