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Cream of Cauliflower Soup
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Serves/Makes:4 or more

  • 1 head of cauliflower, cut in pieces
  • 1/4 cup (60 ml) cooking liquid from cauliflower
  • 1 16 oz (448 grm). can chicken broth
  • 1/2 cup (125 ml) chopped onion
  • 2 tsp (10 ml) margarine
  • 1/2 cup (125 ml) nonfat milk
  • 1/2 cup (125 ml) low-fat plain yogurt (or more to taste)
  • 1/4 tsp (1 ml) pepper
  • 1 tsp (5 ml) herbs du provence or fines herbes
  • Garnish: 2 tbsp (30 ml) chopped parsley or cilantro
  • Steam cauliflower until tender.
  • Saute onion in margarine until softened but not brown, about 2 minutes.
  • Combine all ingredients except parsley.
  • Place in blender container in batches and puree.
  • Reheat over low.
  • Garnish with parsley.
Increase liquid amounts until soup is the consistency that you like it. Use canned vegetable broth to keep the recipe vegetarian.

Yogurt gives it extra tang!

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