1 lg. head cauliflower (3 lb., I use stems, too)
2 lg. carrots
1 sm. onion
Parsley or parsley flakes to your taste
Celery seed or celery to your taste
2 tbsp. low sodium soy sauce

Dice cauliflower, carrots and onions into small pieces. Cover with water (less water makes a thicker soup). Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Cool. Remove 1 cup of solids. Blend (I use a mixer) remainder until it is very fine particles or creamy. Add the cup of solids. Enjoy! 1 cup serving = 25 calories. Makes 6-8 cups.

Variations: Celery or broccoli instead of cauliflower. Add mushrooms.