Ingredients:
4 cups cauliflower, chopped
1/2 cup chopped onions
2 cups sliced carrots
2 tablespoons chopped parsley
3 cups vegetable broth
3 cups water
salt (to taste)
white pepper (to taste)

Preparation:

1. In a 5-quart saucepan, add all the ingredients (except salt and white pepper).
2. Cover and simmer until the vegetables are tender (about 20 minutes).
3. Strain off and reserve most of the liquid.
4. Place the vegetables in a food processor and puree.
5. Add the pureed vegetables and reserved liquid back into the pot, season with salt and white pepper to taste, and reheat