Cauliflower Herb Soup | National Kidney Foundation

Ingredients

• 1 lb. cauliflower, washed, trimmed, and cut into florets
• 4 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cups low-sodium chicken broth
• 2 cups reduced-fat (2%) milk
• ½ tsp. black pepper
• ½ tsp. hot pepper sauce
• 1 to 1½ Tbsp. balsamic vinegar (see Chef’s Note)
• 2 tsp. fresh rosemary leaves, chopped or, if dried, crushed
• 2 tsp. thyme, dried or fresh
• Optional: chives, for garnish