1 1/2 c. potato chunks
4 c. water
1 1/4 c. celery, chopped
5 c. cauliflower
1 tsp. salt

Cook until tender. 1 whole clove garlic 1 tbsp. olive oil

Saute.

Puree everything in blender. Reheat gently.

Variations: Add fresh parsley, red pepper or fresh corn.