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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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