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Creamy Cauliflower Soup With Chives

Creamy Cauliflower Soup With Chives
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Prep Time: 15 min Serves: 6
Cooking Time: 30 min Yield: 12 cups
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It’s loaded with nonstarchy vegetables -- mainly cauliflower. The velvety mouthfeel will win over your taste buds.



1. Heat the oil in a stockpot over medium. Add the onion and cook while stirring occasionally until softened, about 8 minutes. Add the cauliflower and cook while stirring occasionally until heated through, about 5 minutes. Add the garlic and cook while stirring until fragrant, about 1 minute.
2. Add the broth and salt and bring to a boil over high. Reduce heat to medium-low, cover, and simmer until the cauliflower is fork tender, about 12 minutes
3. Puree the soup in batches in a blender (using the “hot fill/liquid” line as a guide). Return to the clean stockpot, add the evaporated milk and pepper, and bring back just to a boil. Remove from heat and adjust seasoning. (Hint: If desire a thicker soup, reduce heat to medium-low and simmer uncovered until desired consistency.)
4. Ladle into bowls, sprinkle with the chives, and serve.


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