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Roasted Cauliflower Soup
Ingredients
  • 1 small (about 14-ounce) cauliflower head, florets separated
  • ½ teaspoon salt
  • Pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, roughly chopped
  • 1 stalk celery, roughly chopped
  • 4 cups vegetable broth
  • ½ teaspoon fresh rosemary, finely chopped
  • ½ cup water (to water it down)
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