Cauliflour Soup with Lemon and Parsley

This is a great warm comfort food for a cold day, but is light and very low on the calories.  Pureed vegetable soups are so easy to make. You can follow this recipe and switch out the vegetable to broccoli, carrot, beets, butternut squash, or whatever you like. I'll be making the butternut squash next after I finish eating this soup over the next couple of days.

This recipe serves 4 to 6

2 1/2 lbs of cauliflour cored and cut into florets
2 Tbsps of oilive oil
1 onion coarsley chopped
coarse salt and ground black pepper
1 can chicken stock, low sodium
4 to 5 cups of water
juice of 1/2 of a lemon
1 tablespoon chopped parsley per serving

• Heat oil over medium heat in a large dutch oven or pot.
• Add Onion and cook until softened, about 5 min.
• Add broth, vegetable, and enough water to just about cover the vegetables.
• Bring to boil; then reduce heat and simmer for 20 minutes
• if you have a hand blender, start blending and pureeing the soup right in the pot. If you don't have a hand blender, transfer the soup in batches to a food processor for pureeing.
• Add lemon juice, salt, and pepper as needed. I also put a coupl of slices of lemon in my soup because I like a lot of lemon.