Spiced Recipe › Spiced Cauliflower Soup

For those who think they may not care for cauliflower, this recipe will be sure to make them second think it. Also just perfect along with a classic BLT on a cold Fall day.

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

Cooking Directions

1. 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.
2. 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.
3. 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.

Nutrition Facts

• calories196
• carbohydrateContent6.8 g
• cholesterolContent46.4 mg
• fatContent18.4 g
• fiberContent2.5 g
• proteinContent3 g
• saturatedFatContent9.2 g
• sodiumContent434.6 mg
• sugarContent2.4 g