CJ Carmichael

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Margo’s Corny Cauliflower Soup

Chop one-half onion and one-half red pepper, then sauté in one tablespoon olive oil and one tablespoon butter. Add a teaspoon of chili powder.

To a large pot containing four cups of vegetable stock add:

Cook vegetables for about twenty minutes, until soft. Blend until smooth with immersion blender, then add:

Heat to simmer, blend again, then add 2 cups corn niblets.

Heat and serve. Delicious with spicy cornbread.

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