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It’s slowly starting to get a little colder out, and everyone is craving a bowl of soup! This creamy cauliflower soup tastes like it spent all day simmering on the stove, but takes only around 30 minutes and five ingredients to make! Find more genius 5-ingredient shortcut recipes in this post.
1 (24-ounce) bag Beleaves Frozen Cauliflower
1 and 1/2 (32-ounce) boxes Manischewitz Vegetable Broth (can sub chicken broth)
3 cubes Gefen Sautéed Onions
1 package Tuscanini Chestnuts, roughly chopped
3 tablespoons almond creamer
salt to taste
pepper to taste
Pour the cauliflower, broth, and onions into a large pot. Bring to a boil, then lower the flame to medium-low and cook until the cauliflower is soft, about 20 to 25 minutes.
Remove the pot from the heat and let it cool slightly.
Add in the chestnuts and blend with an immersion blender.
Add in the almond creamer and season with salt and pepper to taste.
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