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 calories
carbohydrate: 6.8 g
cholesterol: 46.4 mg
fat: 18.4 g
fiber: 2.5 g
protein: 3 g
saturatedFat: 9.2 g
servingSize: -
sodium: 434.6 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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