Sauté onions or leeks in olive oil and add roughly chopped cauliflower or broccoli (you can chop up and use the tender parts of the stalk as well). Add enough water to just cover the veggies and simmer for 20 minutes. Blend in food processor saving some unblended bits of veggies to add back in for texture. Add salt to taste and any herbs you are allowed. You can vary this recipe by adding a carrot, potato or any other veggies you like to the pan at the beginning. If you want to serve to other members of your family you can add a dash of milk or yoghurt to their portions to make it even more creamy. I make a large pan of this and freeze it in portions so that I always have a meal to hand if I get in late from work. Blending the soup thickens it without adding any grain products.