Healthier Cream of Cauliflower Soup

• Vegetarian
• Gluten free

• Produce

  • 1 Cauliflower, large
  • 2 Celery stalks
  • 2 Garlic cloves
  • 1 Onion, large

• Canned Goods

  • 946 ml Chicken or vegetable broth
  • 1 5 oz can Evaporated milk, fat-free

• Baking & Spices

  • 1/8 tsp Nutmeg, ground
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter

Found on pickledplum.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 large onion, peeled and chopped
• 2 celery stalks, chopped
• 1 large cauliflower, chopped
• 946 ml chicken or vegetable broth
• One 5 oz can fat-free evaporated milk
• Salt and pepper to taste
• ⅛ tsp ground nutmeg (optional)

Directions

• In a large pot over high heat, add olive oil, butter and garlic. Cook for one minute, until
• garlic becomes fragrant.
• Add onions and celery and cook for 3-4 minutes, until vegetables soften.
• Add cauliflower and broth and bring to a boil. Lower heat to a simmer, cover and cook for 20
• minutes, or until cauliflower is very tender.
• Using an immersion blender, blend soup until smooth. Alternatively, you can pour the soup in
• batches into a blender and blend until smooth.
• Return soup to the pot and add evaporated milk. Stir well, season with salt and pepper.
• Serve topped with a pinch of nutmeg.