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Servings

4 -6 servings

Total time

40 minutes

Courses

Dinner, Lunch


Ingredients

  • 1 white onion (diced)
  • 3 stalks celery (diced)
  • 2 large Yukon potatoes (diced)
  • 1 head Cauliflower (cut into florets)
  • 4 cups vegetable stock
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon nutmeg


Method

  1. Combine all ingredients in a large soup pot and bring to a boil. Cover and simmer for 30 minutes.
  2. Let the soup cool for a few minutes and then transfer to a blender. Remove the small insert from your blender lid and cover the now exposed top with a towel to allow some of the steam to escape when blending. Blend until silky smooth. Ladle into bowls and serve.

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