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Creamy Cauliflower Soup


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  • 1 T olive oil
  • 2 leeks (about 1 1/2 cups)
  • 6 cups reduced sodium chicken broth
  • 1 head cauliflower (about 2 pounds)
  • 1/2 cup fat free half and half
  • 1/8 t nutmeg


Servings 4


Step 1

Heat oil in large non-stick saucepan over medium heat. Add leeks (cleaned and chopped) and cook, stirring frequently until softened but not browned (about 4 minutes). Add chicken broth and cauliflower. Bring to a boil, cover and simmer until tender, about 10 minutes. Remove from heat and stir in half and half and nutmeg. Puree the soup with a hand-held immersion blender or in a food processor or blender (in batches if necessary).


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