Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  onions -- chopped
  1              clove  garlic -- minced
  3               cups  potatoes -- diced
  1                cup  chopped celery
  5               cups  water
  1                cup  carrot -- peeled and chopped
  5               cups  cauliflower -- chopped (about 1
  1             medium  head)
  1         tablespoon  fresh dill -- heaping (2 tsp.
                        dried) -- chopped
  1         tablespoon  lemon juice
  1           teaspoon  dry mustard -- ground
     1/4      teaspoon  caraway seed -- (optional)
  2               cups  buttermilk
                        salt to taste

Preparation:

In soup pot, combine onions, garlic, potatoes, celery and water. Bring to boil, reduce heat, and simmer for 10 min. Add the carrots and continue to simmer for 10 more min. Add the cauliflower, dill, lemon juice, mustard and caraway seeds and simmer for 15-20 min longer, til carrots are tender. In food processor, puree the soup with the buttermilk, working in batches. (or leave some chunks if you prefer). Add salt to taste, gently reheat. Serve topped with chopped scallions.

Nutritional Information:

107 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g Protein; 21g Carbohydrate; 2mg Cholesterol; 110mg Sodium