6 cups water
4 cups cauliflower -- chopped
2 cups sliced carrots
1/2 cup chopped onions
2 Tablespoons chopped parsley
4 chicken bouillon cubes
salt -- to taste
white pepper -- to taste
In a 5-quart (or 5-L) saucepan, add all ingredients except salt and white pepper.
Cover and simmer until vegetables are tender (about 20 minutes).
Strain off and reserve most of the liquid.
Place vegetables in a food processor and purée.
Add puréed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.