Cauliflower Soup

[chief_cook2]

2 stlk celery, chopped
1 onion, chopped
3/4 c shredded carrots
2 T olive oil
1 head cauliflower, coarsely chopped
6 c chicken broth
ground black pepper to taste

In a large saucepan over medium heat, saute the celery, onion and
carrot in olive oil for 5 minutes, or until onion is translucent.
Remove from heat and set aside. Steam cauliflower in a colander
over boiling water or in a steamer until tender. Mash. Add the
mashed cauliflower to the vegetable mixture, return to stovetop
over medium heat and add the chicken broth. Pepper to taste and
simmer for 15 minutes or until soup is heated thoroughly. Makes
5 servings.