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Creamy Vegetable Soup |  Vegetable/Fruit Day

Makes 8 servings - uses 8 oz of your daily vegetable allowance

Ingredients
  • 2 heads of cauliflower, chopped
  • 30 baby carrots, cut in half
  • 8 oz fresh green beans, cut in half
  • 2 yellow squash, cut in bite sized pieces
  • 1 head of broccoli, chopped
  • 1 bag fresh baby spinach
  • 1 sweet onion, sliced
  • 3 cloves of garlic, chopped
  • 16 oz vegetable stock
  • 8 oz water
  • 2 TBSP black pepper
  • 1 TBSP sea salt
  • 2 TBSP parsley
  • 1 packet Good Seasons Garlic & Herb mix
Directions
  • combine cauliflower, vegetable stock and water in a large pot
  • cook until cauliflower is “mushy”
  • when cauliflower is “mushy”, puree cauliflower to make a “creamed” consistency (ideally use a handheld blender)
  • add packet of Good Seasons, onion, garlic, salt, pepper, parsley, carrots and green beans
  • cook approximately 1 hour (until carrots are tender) on medium heat
  • add broccoli and squash
  • cook an additional hour on low heat
  • add spinach
  • cook an additional 5 minutes
  • enjoy!
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