Source: dLife

A rich, creamy, and cheesy cauliflower soup flavored with garlic and nutmeg.

Servings

1 cooking spray
0.5 cup fresh chopped onion
2 medium garlic cloves , minced
2 tbsp white all purpose flour
3.5 cup vegetable broth
12 oz fresh cauliflower , cut into florets
1 large russet potatoes , peeled, cubed
0.25 cup fat free half and half
6 oz Cheese, cheddar, sharp, reduced fat
1 pinch salt (to taste)
1 pinch white pepper (to taste)
1 pinch ground nutmeg (or mace to taste)

1 Heat a cooking spray coated pot over medium heat. Cook onion and garlic 10 minutes or until soft. Mix in flour and cook 1 to 2 minutes.
2 Mix in stock, cauliflower, and potato and let boil. Lower heat, place lid on pot, and simmer 10 to 15 minutes or until vegetables are soft.
3 Using a slotted spoon, take out half the cauliflower and set aside in a bowl.
4 Using a food processor or blender, pulse the rest of the soup until creamy.
5 Pour back into pot and mix in the reserved cauliflower, half and half, and cheese.
6 Cook over low heat 3 to 4 minutes, until cheese is melted. Sprinkle with salt and pepper.
7 When ready to serve, top with nutmeg.