Cauliflower Soup

This recipe knocked our socks off when my Mum made it for Easter Dinner. Very flavourful, clean and fulfilling. Goes very well with crusty bread. Thanks Mum!

Ingredients:

1 large cauliflower head
2 large onions
2 celery stalks
3 cloves garlic, chopped
1 tsp. fresh grated ginger
2 litres (that's 8 cups) vegetable stock
60 ml. fresh squeezed lemon juice (1 or 2 lemons worth)
salt and pepper to taste

Chuck it all in a big pot and boil until soft. Puree in blender or use an outboard motor (those hand-held blenders that you can stick in the pot while cooking).