Cream of "Fauxtato" Soup

1 (16 oz) package frozen cauliflower
1 can (or 2 cups) chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped carrot
salt & pepper to taste
1/2 cup red. fat sour cream (or to taste)
parsley (optional)

Cook all vegetables in the broth until very tender (app. 30 minutes) at low heat. When cauliflower is very soft, transfer the vegetables to a blender. Puree to desired consistancy. (I made mine pretty thin, next time I'll leave it a little "chunky") Transfer puree back to pan & add sour cream. Stir to blend. Add parsley & serve.