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THIS MORNING'S RECIPE IS CARROT AND CAULIFLOWER SOUP.
Yields: 10 cups
Serving Size: 2 cups
Cooking Time: 1 hr

What You'll Need:

4 large carrots, cut into chunks
1 head cauliflower, cut into chunks
4 cups chicken broth
4 cups water
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 cup milk
Parmesan cheese for sprinkling

What To Do:

In a soup pot, combine all ingredients except milk. Bring to a boil over high heat, then reduce heat to low and simmer 45 minutes, or until vegetables are very tender. Using an immersion blender, puree until smooth. Stir in milk and simmer an additional 5 minutes, or until hot. Spoon into bowls and top with Parmesan cheese.
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