Sauté the onions in until light brown with a teaspoon of salt.

Once the onions are brown, add in the zucchinis so they have some color.

Add in two bags of cauliflower (you can also use broccoli).

Add four cups of water – make sure you add water one inch below the top of the vegetables.

Cover and simmer on low for one hour. The vegetables should be fork tender.

Using an immersion blender, blend the vegetables until smooth and creamy. Add salt to taste. And enjoy this (almost) calorie-free recipe!