Cream of Cauliflower Soup

1 large head of cauliflower
2-3 stalks celery
2 cloves garlic
1-2 onions
1-2 teaspoon ground cumin
1/2 teaspoon pepper
a few sprigs of parsley
1/4 teaspoon sage (or your favorite blend of herbs; spices)

Chop head of cauliflower (save a handful of tiny flowerets for a raw garnish) and put in a soup pot. Chop; add stalks celery, garlic and onions. Add spices.

Barely cover with water, bring to boil and simmer until veggies are tender.

Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick.

Serve garnished with raw flowerets.

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