Creamy Cauliflower soup

This recipe is very healthy one, and yet it still tastes absolutely yummy. Even my hubby, who doesn't like cauliflower, likes this one!

A newspaper we have here, The Sun Herald put out four little pamphlets with an alphabetical list of healthy foods and recipes*, titled "Eat for life". This recipe is from one of the pamphlets.
Here's what they have to say about cauliflower:
"Cauliflower encourages antibody and hemoglobin production and protects against allergy, asthma, migraine and depression. It improves the health of the skin and mucous membranes, helps maintain energy levels and regulates blood fat concentration."

So there you go, yummy and good for you. Win win!

Ingredients

1 cauliflower
2 tbsp olive oil
2 shallots, chopped
1 small carrot, chopped
1 litre vegetable stock
200ml soya milk
sea salt and freshly ground black pepper to taste
1 bunch of parsley, finely chopped

Method

Cut off the cauliflower florets and steam until tender. Chop up the rest of the cauliflower and stir fry in the oil with the other vegetables. Add the stock, bring to the boil and simmer for about 30 minutes. Blend, then add the soya milk and the florets, seasoning and parsley. Heat through and serve.

*The pamphlets were extracted from "Eat for Immunity" by Kirsten Hartvig. 2002