Melt butter in bottom of soup pot. Add onion and sauté until onion begins to caramelize. (*If you do not have roasted garlic and jalapeno, at this point take a whole bulb of garlic, slice the top off of the whole garlic bulb, and set on a shallow baking dish. Halve jalapenos lengthwise and remove stems and seeds, then place skin side up around the garlic. Drizzle extra virgin olive oil very lightly over all. Bake in 400 degree oven until top of garlic and jalapenos brown. Remove from oven and cool. Remove garlic cloves from bulb. Place extra garlic in container in fridge and add as you wish to oils or marinades or soups or salads or spaghetti sauces … wonderful!)

Dice garlic and jalapenos for recipe after they have cooled. Place large can of mixed vegetables in blender. Add water (or chicken/vegetable stock) to cover approximately 2 or 3 inches above vegetables. Add 8 bouillon cubes. Blend until mixture is completely pureed. Add more water (or stock) to achieve desired consistency. Pour in with onions in stock pot. Add diced garlic and jalapenos. Add 2 tablespoons curry powder. Add chicken and cauliflower. Simmer until cauliflower is tender and chicken has softened.

Optional: add any or all of the following to soup before simmering:

3 bay leaves

freshly grated nutmeg to taste may be added just before eating

freshly grated Parmesan cheese to taste