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1 head cauliflower, cut into florets and stems sliced
2 med. potatoes, peeled and cubed
1 tbsp. butter
1 clove garlic, minced
1 c. coarsely chopped onion
1/2 c. minced fresh parsley
2 tsp. soy sauce
1/4 tsp. cardamom
3/4 tsp. salt
Dash or more cayenne
Freshly ground pepper to taste
1 c. low fat milk
Chopped scallions for garnish

Steam cauliflower for 5 minutes until florets are just tender. Set aside but save cooking water. Parboil potatoes for 10 minute or until tender. Set aside but save cooking water.

In non-stick skillet, melt butter, add garlic and onion and saute until soft. Combine reserved cauliflower, potatoes, garlic/onion mixture and parsley and puree in blender or food processor in batches, adding the reserved liquid as needed.

Transfer the puree to a large saucepan and add additional cooking liquid to achieve a consistency somewhat thicker than ultimately desired. Stir in soy sauce, cardamom, salt, pepper, and cayenne. Add milk, stirring soup to blend. Reheat the soup; do not boil. Garnish with scallions and serve with croutons.

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