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In a big soup pot heat olive oil, then cook onion and garlic until soft, about 5 minutes. Add broth and cauliflower, bring to the boil, then lower heat and simmer 15-20 minutes, until cauliflower is tender. Using a blender purée half the soup until creamy, and add salt. Serve with Apple Prosciutto Pizza. (Can also serve with Parmesan cheese and sliced green onion). * I use Better Than Bouillon chicken broth paste mixed with water