Categories: SOUPS ELYSSA

Ingredients

• 1 large head cauliflower
• 1 Tbs olive oil
• 1 medium onion, sliced (about 1 cup)
• 2 medium potatoes, diced (about 1 1/2 cups)
• 48-oz can of chicken or vegetable broth (low sodium)
• Salt and freshly ground pepper to taste
• Nutmeg to taste

Directions

1. Cut the stem off the cauliflower and separate it into florets.

2. In a soup pot, heat the olive oil over a low-medium flame. Add the onion, reduce the heat to low, and cook until golden brown, about 10 minutes, stirring occasionally. Stir in the potato. Add the cauliflower and broth and bring to a boil over a medium heat. Reduce the heat to low and let simmer until the cauliflower is very tender, about 20 minutes. Add salt and pepper to taste.

3. Tranfer to a blender or use a hand blender and puree until smooth. Sprinkle with nutmeg before serving.

Email to a friend | Print this recipe | Back