Cauliflower Soup

1. Dice cauliflower. Slice 2 cups carrots, chop 1/2 cup onion.

2. In a 5 quart saucepan, add all ingredients except salt and pepper.

3. Cover and simmer until vegetables are tender (about 20 minutes).

4. Strain off and reserve most of the liquid. Place vegetables in a food processor and puree. {OR mash vegetables, still in pan with potato masher til of desired consistency}.

5. Add pureed vegetables and reserved liquid (if you wish for a more liquid soup) back into the pot.

6. Add salt and pepper to taste.