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Cream of Cauliflower and Pepper Soup


  • 1 Tbsp. Margarine
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup thinly sliced leeks
  • 5 cups chicken broth
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  • 1 1/2 cups cauliflower in small florets
  • 1/2 cup potatoes, coarsely chopped
  • 1 tsp. dried savory
  • 2 Tbsp. fresh parsley, coarsely chopped
  • 1/2 cup plain low-fat yogurt (1 percent)


  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • Sprigs of parsley


Melt the margarine in a large saucepan and saute the onions, celery and leeks. Pour in the chicken broth, followed by the cauliflower, potatoes, parsley and savory. Simmer over low heat for 20 minutes; season with salt and pepper to taste.

Using either the food processor or an electric hand mixer, puree the mixture, then return it to the saucepan and warm over low heat.

When you are about to serve, add the yogurt and mix well. Garnish with the diced peppers and parsley.


Source: Classic Cuisine Recipe Book

By Raymonde from North Bay, Ontario

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