Cream of Cauliflower Soup

From one of the Moosewood Restaurant's cookbooks by Mollie Katzen

Even my husband, who is suspicious of cauliflower, loves this soup! It's low in fat, but very creamy. "Buttermilk enhances the other flavors...."

2 cups chopped onions
1 garlic clove, minced
3 cups diced potatoes
1 cup chopped celery
5 cups water
1 cup peeled and chopped carrots
1 medium head cauliflower, chopped (about 5 cups)
1 heaping tablespoon chopped fresh dill (I use 2 teaspoons dried dillweed)
1 tablespoon fresh lemon juice
1 teaspoon ground dried mustard
1/4 teaspoon caraway seeds (I leave these out, as I am not a fan of caraway)
2 cups buttermilk
salt to taste

In a soup pot, combine the onions, garlic, potatoes, celery, and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Add the carrots and continue to simmer for 10 more minutes.
Add the cauliflower, dill, lemon juice, mustard, and caraway, and simmer for 15-20 minutes longer, until the carrots are tender. In a blender or food processor (I use an immersible blender), puree the soup with the buttermilk. Add salt to taste and gently reheat.
Serve topped with chopped scallions.

Per 10 ounce serving: 143 calories, 6.5g protein, 1.4g fat, 23.8g carbohydrates, 0.5g saturated fatty acids, 0.4g polyunsaturated fatty acids, 0.3g monounsaturated fatty acids, 3mg cholesterol, 158mg sodium, 5.5g total dietary fiber.

Serves 6
Prep time - 35 minutes
Simmering time - 35-40 minutes