Ingredients55 m servings 196
- 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.
Per Serving: 196 calories; 18.4 6.8 3 46 435 Full nutrition
ReviewsRead all reviews 5
For extra flavor I sauteed the garlic with bacon and chopped onion and unfortunately it still wasn't enough to wake this up. Its appearance (kind of looks like a sleepy bowl of Cream of Wheat) ...
Very good! I added sauteed onions and pureed only half my soup (I like some texture). I also added more nutmeg and some black pepper - and garnished it with bacon, green onion, and chopped basil...
Wow, this was amazing! I followed the instructions as written except for the cauliflower. I only had a frozen bag and that's what I used. Thank you so much for a wonderful low carb soup! I h...
I didn't do the ginger thing - I sautéed onions, added the cauliflower then boiled. I chucked in some cooked bacon and potatoes. I added chicken stock. I put some Parmesan cheese in the end and ...