Creamy Cauliflower Soup
Nutmeg and sauteed onions bring out the buttery, delicate flavor of cauliflower in this thick and satisfying soup.
PREP TIME: 5 minutes
COOK TIME: 30 minutes 1 (2-pound) head cauliflower 1 tablespoon extra-virgin olive oil 1 small onion, thinly sliced Y4 teaspoon salt 4 cups water 1/4 cup reduced-fat sour cream 1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper
Cut cauliflower into florets and slice stems into 1/4-inch pieces. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and 1/2 teaspoon salt; cover and cook for 5 minutes. Add water, cover, bring to a simmer, and cook until cauliflower is tender, about 15 minutes.
Puree vegetables and cooking liquid in a blender or food processor until smooth, or use a hand blender. Return to saucepan and whisk in sour cream and nutmeg. Season with salt and pepper to taste and serve.
Makes 4 (3/4.-cup) servings
Per serving: 110 calories, 6 9 fat, 1.5 9 saturated fat, 5 9 protein, 14 9 carbohydrate, 6 9 dietary fiber, 290 mg sodium