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Creamy Cauliflower Sauce:
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In a pot add cauliflower and enough water to almost cover florets.
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Cover and cook until cauliflower is tender.
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Once the cauliflower is tender drain but retain the water.
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Add the cauliflower to a high speed blender or food processor. To that add the olive oil, yeast, onion powder, thyme, garlic, salt and pepper and 1 cup of the cooking liquid.
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Puree until smooth.
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For The Soup:
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Cook broccoli in the microwave for 4 minutes.
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In another saucepan melt butter and sauté onions until translucent.
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Add broccoli and chicken to the onions and stir.
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Add the 1 cup of water and Better Than Bouillon. You can substitute 1 cup of chicken broth if you wish. Simmer for a few minutes.
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Add pureed cauliflower mixture to the soup. If you desire a thinner consistency add a bit more water or chicken broth. Cook until flavors meld, about 5 minutes.
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Enjoy!