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Spinach and Artichoke Soup

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“This is a Rachael Ray recipe. It calls for potatoes but I swapped them for cauliflower to make it low carb”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put cauliflower in a pot of cold water and boil untl fork tender. Drain and return them to pot to dry.
  2. Drain and squeeze out spinach and artichokes.
  3. In a md pot, melt butter and evoo over med-low heat. Add onion and cook until softened, 10 minutes. Add boiled caulflower and milk, mash together.
  4. Season mixture with pepper and thyme then stir in chicken broth. Stir in spinach and artichokes and heat through.
  5. Stir in cheese and Serve.

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