Spiced Cauliflower Soup
Spiced Cauliflower Soup requires roughly 55 minutes from start to finish. This soup has 207 calories, 3g of protein, and 19g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. If you have heavy cream, chicken broth, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet.
Bring a saucepan of lightly salted water to a boil.
Add the cauliflower florets, and cook uncovered for 4 to 6 minutes until just tender.
Drain well and set aside.
Heat the olive oil in the saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 1 minute.
Add the drained cauliflower, 1/4 teaspoon nutmeg, and salt. Cook and stir 2 to 3 minutes, then pour in the chicken broth and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the cauliflower is very tender, 15 or 20 minutes.
Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the cauliflower moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the cauliflower right in the cooking pot. Stir in the cream, and cook over medium-low heat until hot.
Serve with a dollop of sour cream and a sprinkle of nutmeg.