Approximately 35 cals/cup

4 cups (32 oz) organic no-fat chicken broth
1/2 small head cauliflower, trimmed and coarsely chopped
1 small clove fresh garlic, chopped
1/4 cup fresh parsley, chopped
1/2 cup chopped onion
2 ribs celery, chopped
Spray oil to sauté the vegetables
6 oz frozen artichoke hearts (about 1/2 package)
Salt and fresh ground pepper to taste
1 fresh lemon, juiced (remove seeds, keep the pulp); about 3 Tbsps.

1. Sauté the garlic, celery and onion in the pot with a light spray of oil, cooking veggies until tender.
2. Add the cauliflower, saute quickly, mixing the flavors for about 1 minute
3. Stir in the broth, artichokes, and parsley. Cover and bring to a boil.
4. Reduce heat to a simmer; cook until the cauliflower is tender, about 15 minutes.
5. Use a hand blender to puree the soup mixture in the pot until smooth.
8. Stir in the lemon juice, then taste and adjust salt and/or pepper as needed.