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Cauliflower Soup

6 Cups water
4 Cups cauliflower -- chopped
2 Cups sliced carrots
1/2 Cup chopped onions
2 Tablespoons chopped parsley
4 chicken bouillon cube
salt -- to taste
white pepper -- to taste

In a 5-quart (or 5-L) saucepan, add all ingredients except salt and white pepper. Cover and simmer until vegetables are tender (about 20 minutes).

Strain off and reserve most of the liquid. Place vegetables in a food processor and puree.

Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

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