1 med. head cauliflower (in sm. pieces)
2 tbsp. butter
1 sm. onion, chopped
3 garlic cloves, mashed
2 Idaho potatoes (cut in sm. pieces)
2 cubes chicken bouillon
Salt & pepper to taste
1/4 c. chopped parsley
Parmesan cheese

In a saucepan melt butter and cook onion and garlic. Add potatoes, cauliflower and the chicken bouillon (dissolved in a little bit of water). Add water about 3 cups. Season with salt and pepper. Cook until vegetables are tender.

Beat the soup in the blender. Return it to the saucepan and cook it a little longer. Garnish it with the parsley and sprinkle Parmesan cheese.