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Creamy Cauliflower Soup

Best pared with my green thumb salad

Prep
Cook
Serves 4people
Ingredients
2 1/2
cups of low sodium chicken broth
1
head of cauliflower,cut into florets
kosher salt and ground pepper
8
cauliflower leaves(or 2 large leaves,coarsely chopped)
1/4
tsp extra-virgin olive oil
Directions
1.
Preheat oven to 450 degrees.In a medium pot, combine chicken broth and cauliflower; season with salt and pepper.Bring to a boil,then reduce to a simmer cover and cook until cauliflower is very tender,about 20 minutes.Working in batches,puree cauliflower until smooth(thin it with broth,if necessary)
2.
Meanwhile,on a small baking sheet toss cauliflower leaves with oil:season with salt and pepper.Roast until brown and tender,about 10 minutes.serve as a garnish on soup

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