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This creamy soup is comforting on a cool day. It has so little oil, and skim milk replaces the usual cream used in such recipes. It’s really, really good.
1 tablespoon oil
2 onions, chopped (you can use two kinds if you like)
4 carrots, shredded
1 cup chopped celery
4 potatoes, peeled and cubed
1 large head cauliflower, broken into florets, approximately 1 pound (450 grams)
2 heaping teaspoons parve chicken soup powder dissolved in 1 cup water
4 and 1/2 cups additional water (approximate amount)
2 teaspoons salt, or to taste
1/2 teaspoon white pepper, or to taste
1/2 cup skim milk
fresh basil
In a large (5- to 6-quart/liter) pot, heat the oil over a medium-high flame and sauté the onions, carrots, and celery in oil until the onions are tender.
Add the potatoes and cauliflower and sauté for five to six minutes longer.
Add the water (all of it), salt, and pepper. Bring to a boil. Reduce the flame and simmer, covered, for 15 minutes or until the veggies are tender. Let the soup cool. Then puree the mixture with a stick blender.
Stir in the milk and heat through, but do not boil. Garnish with fresh basil.
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