Cut up cauliflower into medium (about 1 - 1 1/2 inch) chunks. Don't forget that the center core (except the very bottom) is edible also. Place in saucepan with the vegetable broth. You can use chicken broth if you wish but the dish won't be vegetarian then.

Cook the cauliflower until very tender (about 15 minutes) then move the broth and cauliflower to a food processor or (in smaller batches) a blender. Be sure to place a towel over the top of the blender. That way you won't get a bath in scalding hot broth if the top comes off while blending the hot liquid.

Pulse briefly to get things broken up then add the tumeric to give it a rich yellow color. Pulse a few more times and sprinkle in the potato flakes. These give the soup a smoother texture as the cauliflower can be a bit "grainy". Mix in the cream and possibly a bit more broth to adjust the thickness. Blend once more and season with salt & pepper.

Stir in spinach just prior to serving and garnish with a few shreds on top.

Each (app 3/4 cup ) serving contains an estimated:

Cals: 52, FatCals: 28, TotFat: 3g

SatFat: 2g, PolyFat: 0g, MonoFat: 1g

Chol: 10mg, Na: 380mg, K: 215mg

TotalCarbs: 5g, Fiber: 2g, Sugars: 2g

NetCarbs: 3g, Protein: 2g

If you prefer a spicier flavor add a dash of your favorite hot sauce to each cup.