I can't think of anything better than a nice warm bowl of soup. This one is a personal favourite. It makes a good lunch alone or with a sandwich. Cooked chicken or turkey can be added for a complete meal.
Cauliflower Vegetable Soup
1 leek, white part only, thinly sliced and washed well, OR
1 small onion, finely chopped
2 carrots, 1 thinly sliced, 1 grated
1 stalk celery, thinly sliced
2 tbsp. olive oil
1 1/2 tbsp. all-purpose flour
Salt and pepper, to taste
1/2 tbsp. dried dillweed
1 1/2 tbsp. chicken soup base
Water, as needed
Squirt of lemon juice
Heat oil in a large pot. Add leek or onion, carrot, and celery. Cover and cook on medium-low heat until limp but not browned, about 5 minutes.
Stir in 1 1/2 tbsp. flour until smooth. Stir in cauliflower florets, salt and pepper, and dillweed. Add water to almost cover vegetables. Bring to a boil.
Add chicken soup base. Partially cover and cook until cauliflower is soft, about 1 hour.
Mash soup to the onsistency you like. Add a squirt of lemon juice to brighten the flavour. Adjust seasonings if necessary.
VARIATION: Add 1/2 cup cooked chicken or turkey cubes to each bowl. Add hot soup to fill bowls. Reheat in microwave, if needed.