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Cauliflower and Basil Soup
<p>A creamy soup made so simply by the blending of the cauliflower, so very low fat. Simple and easy. Can’t go wrong with basil, even if cauliflower gives you pause.</p>Source: The Mix--Twin Cities Natural Food Co-op Production Mar/Apr 2013 (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- Trim leaves from cauliflower head and trim stem(s) from florets. Chop stems and keep separate. Break florets into 1" pieces.
- In large pot, heat olive oil and sauté onion for 5min, then add cauliflower stems. Sauté 5min more. Add florets, broth/water, and salt; cover. Bring to boil, reduce heat and simmer for 10min, until cauliflower is tender.
- Uncover and scoop out 2 cups cauliflower and reserve. Transfer the contents of the pot to a blender, add almond/flax/rice milk and blend until smooth. Pour back into pot with reserved cauliflower, add black pepper and basil/parsley; and stir until heated through. Serve hot.
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