This is a recipe I posted before. I haven't made it recently, but it would be good for the cold weather we're having now.

I just made this over the weekend. It's an old one from a magazine, but I've tweaked it just a little.

CREAM OF CAULIFLOWER SOUP

6 cups cauliflower, separated into flowerets
3 med. potatoes, peeled & diced
2 cans low sodium chicken broth (14.5 oz. ea.)
2 1/4 tsp. salt (may want to use less)
2 Tbsp. margarine
2 ribs celery, diced
1 small-med yellow onion, diced
6 to 8 baby carrots, sliced thin
3 cups half & half
1/4 tsp. white pepper*
parsley (for garnish)

In dutch oven, heat to boiling cauliflower, potatoes, chicken broth & salt. Once it is boiling, reduce heat to low and simmer until cauliflower & potatoes are tender.

Meanwhile, saute onion, celery & carrots in the margarine until tender, about 15 minutes. Flour can be dusted over the vegetables to assist in thickening your final soup.

When potato/cauliflower mixture is tender, mash into smaller pieces. Use potato masher, slotted spoon or pastry blender. Let mixture remain lumpy; I don't recommend pureeing it, but you can. Add the vegetable mixture, half & half and the white pepper. Bring soup to boiling over medium heat. Garnish with parsley. Serve. Makes about 10 cups.

When serving, can garnish additionally with shredded cheese, sliced green onions and bacon bits, if desired.

*Go ahead & buy the white pepper. It's not just for aesthetics. It is a lot milder than regular pepper.