What you need:
-1 small head califlower, cut into small chunks
-1 small onion or leek, diced
-1 rib celery, chopped
-3 cups chicken or vegetable broth
-1 or 2 (1oz.) wedges Lite Laughing Cow cheese
-salt & pepper to taste
-chopped fresh parsley for garnish
In a 3-quart saucepan sprayed with non-stick cooking spray, sauté the onion or leek and celery. Add the chopped cauliflower, a bit of salt & pepper and the broth; simmer until the cauliflower is tender, about 10 minutes. Transfer all or half (if a chunky texture is preferred) of the soup to a blender, add cheese wedge and puree until smooth or use a stick blender to achieve desired texture. Stir in parsley and serve.
*This is reminiscent of potato leek soup and is one of my favorite soups! You could also add some cooked shrimp or crab for a seafood bisque. Yellow summer squash can be added or substituted for the cauliflower for an equally delicious alternative. Sautéed mushrooms and broccoli or spinach are also wonderful additions; top with low fat cheese if desired.