Creamless Cream of Cauliflower Soup

Ingredients

3 Tbsp canola oil

1 clove garlic, minced

1/2 onion, chopped

6 stalks celery, chopped

1 head cauliflower, chopped

3 cups water

1 vegetable bouillon cube

Thyme

Cracked pepper

Method

Heat the oil over medium-low heat in a large, heavy soup pot. Saute the garlic, onion, and celery gently over low heat until softened but not browned. Add the cauliflower to the oil and stir well to coat thoroughly. Add the water and bring the soup to a boil. Add the bouillon cube and season liberally with thyme and pepper. Stir until the bouillon is dissolved. Reduce heat to medium and simmer the soup, covered, for 20 minutes. Remove 2 cups of the soup at a time and pour it into a blender. Puree until smooth and transfer to a separate pot.

Shelly's Note: Be very careful not to skimp on the seasoning; it turns it from a bland base to something you want to eat several bowls of. For extra bulk, you can add in tortellini or tri-color rotini and serve with warm rolls or thick bread.

Adapted from Marilyn Diamond's A New Way of Eating recipe "Creamless Cream of Cauliflower Soup."