Cauliflower Soup

6 cups water
4 cups cauliflower, chopped
2 cups sliced carrots
2 tsp chopped parsley
4 chicken boullion cubes
salt to taste
white pepper to taste

In a five-quart saucepan, add all ingredients except salt and white pepper. Cover and simmer until vegetables are tender, about 20 minutes.

Strain off and reserve most of the liquid. Place vegetables in a food processor (or use a stick blender) and puree.

Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

Serves 6