Spiced Cauliflower Soup recipe
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Ingredients
- 1 head cauliflower, cut into florets 2 tablespoons olive oil 1 clove garlic, minced ¼ teaspoon ground nutmeg 1 teaspoon salt 1 ½ cups chicken broth ¾ cup heavy cream ⅓ cup sour cream ground nutmeg, for garnish
Nutrition Info
- 196 caloriescarbohydrate: 6.8 gcholesterol: 46.4 mgfat: 18.4 gfiber: 2.5 gprotein: 3 gsaturatedFat: 9.2 gservingSize: -sodium: 434.6 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Spiced Cauliflower Soup
Directions
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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.