1 tablespoon of Olive Oil
1 cup of chopped onion
1 cup of choppy celery
3 garlic cloves, minced
1 head of cauliflower (washed and cut in to pieces)
4 cups of chicken broth (reduced fat and low sodium)
¼ cup of grated Romano or parmasean cheese
½ cup light cream
Salt and pepper to taste
Heat olive oil in medium saucepan.
Add onion, celery, and garlic.
Saute for 5-7 minutes.
Add cauliflower and broth.
Bring to a boil and then turn to simmer for 20 minutes, or until cauliflower is soft.
Add cheese for the last five minutes.
Puree soup in blender.
Return to pan and add cream.
Simmer for 3 minutes.
Add salt and pepper if needed.
You can put crumbled turkey bacon on top to garnish.