Approximately 30 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
1 can diced tomatoes
1/2 cup spicy tomato juice or Bloody Mary mix
Salt and fresh ground pepper to taste

1. Sauté the garlic, celery and onion in the pot with a light spray of oil, cooking veggies until tender.
2. Add the cauliflower, sauté quickly, mixing the flavors for about 1 minute
3. Stir in the broth, canned tomatoes, spicy juice, 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. Taste then adjust salt and/or pepper as needed.