1 large cauliflower, trimmed and chopped
2 medium sized leeks, trimmed and chopped
3 C vegetable stock
2 tsp herbs de Provence
2 C unsweetened soymilk
Combine cauliflower, leeks, stock and herbs in a large saucepan. Bring to a boil. Reduce heat to low and cover. Cook, stirring occasionally, about 15 minutes.
Remove from heat and stir in soymilk. Puree soup if desired, adding more soymilk if needed. Return soup to pot and season with salt and pepper to taste.