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Vegan Italiano by Donna Klein

This garlicky cauliflower soup is particularly popular in the island of Sardinia. You can control its heat by adjusting the amount of crushed red pepper flakes, or omitting them entirely.
Makes 6 Servings

• 1 large head cauliflower (about 2 pounds), cored and separated into florets, cut into 1/2-inch pieces
• 1/4 cup extra-virgin olive oil
• 4 large cloves garlic, finely chopped
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 1/4 cup finely chopped fresh flat-leaf parsley

Bring a medium stockpot filled with salted water to a boil over high heat.
Add the cauliflower and cook until just tender, 4 to 5 minutes. Drain well and set aside.

Place the oil in the stockpot and heat over medium heat.
Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.

Reduce the heat to medium-low and add the cauliflower; cook, stirring often, until just beginning to brown, about 5 minutes.

Add the broth, salt, and black pepper; bring to a boil over medium-high heat.
Reduce the heat to low and simmer, covered, 10 minutes.

Transfer about two-thirds of the soup to a food processor fitted with a knife blade, or to a blender.

Process until smooth and pureed. Return mixture to the pot and stir in the parsley.

Cook over low heat until heated through.

Serve hot.

Calories 155; Protein 11 g; Total Fat 9g; Sat. Fat 1 g; Cholesterol 0mg; Carbohydrate 10g; Dietary Fiber 6g; Sodium 570mg

To make Cauliflower Soup with Tomatoes: Add 1 (14.5-ounce) can stewed tomatoes with their juices when you add the broth.

To make Cauliflower Soup with Pasta and Tomatoes: Add 1 (14.5-ounce) can stewed tomatoes as directed above. Cook 1/2 cup small elbow macaroni or other similar pasta according to package directions until just al dente; add to the soup when you return the pureed mixture to the pot.



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