CAULIFLOWER RED PEPPER SOUP

1 cup onions, diced
2 tsp olive oil
3 cups cauliflower, chopped
2 cups water
2 packets Diet Center Chicken Soup
1 jar (7 oz.) roasted red peppers, rinsed, drained, and chopped
1 cup 1% milk
1 tbsp chives, minced

In a 2-quart saucepan, heat oil and sauté onions over medium heat for 1 minute. Add cauliflower and stir. Cover and reduce heat to medium-low. Cook for 5 minutes. Uncover and add water, DC Chicken Soup and red peppers. Increase up to medium, and bring to a boil. Boil uncovered for 10 minutes or until the vegetables are tender. Remove from heat and let soup cool slightly. Stir in milk. To blend the soup, you may use a hand blender or a regular blender. If using a hand blender, blend the soup in the pot until smooth. Pour into a large bowl. Repeat with remaining half of soup. When ready to serve, divide soup into four equal serving.
4 servings, 1 serving = 1 ½ vegetables, ½ fat, 1 additional

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