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Cauliflower Watercress Soup
In a medium nonstick saucepan, melt butter over low heat. Add onions and sauté until soft, about 3 minutes. Add flour and stir over heat for 1 minute. Add stock and cauliflower.
Increase heat to medium-high and bring to a boil, then cover and simmer over medium-low heat until vegetables are tender, about 20 minutes. Add watercress and cover. Cook until wilted, about 2 minutes. Pour vegetables with liquids into a blender and purée until smooth. Season with salt and pepper. Serve immediately.
Ingredients:
1)
butter : 1 tablespoon
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chopped onion: 0.5 cup
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almond flour: 1 tablespoon
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reduced-sodium chicken stock (vegetarians can use vegetable stock): 3 cup
5)
head cauliflower, chopped : 1
6)
fresh watercress: 4 cup
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sea salt and black pepper, to taste:
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