Boil water with tea bags in saucepan 5 minutes. Remove tea bags, squeezing excess liquid into pan. Add cauliflower to saucepan. Cover and boil 15 minutes, or until tender. Drain cauliflower, reserving 1 cup liquid for later. In small frying pan, saute onions and celery in butter until unions are clear. Put into blender along with cauliflower, salt and pepper, and one cup reserved liquid. Blend until smooth; serve. For thinner soup, reserve and add more liquid. For thicker soup, add less liquid.
The subtle flavor of chamomile enhances this low fat soup.