Cauliflower and Nutmeg Soup

Recipe by Chickee
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 1
    brown onion, coarsely chopped
  • 1
    large cauliflower, cut into florets and stems sliced
  • 1
    liter chicken stock
  • 750
    ml water
  • 1 -2
    teaspoon ground nutmeg
  • 300
    ml pouring cream
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DIRECTIONS

  • Heat oil in a large saucepan over medium heat. Cook onion 3-4 minutes until soft.
  • Add the cauliflower, stock, water and nutmeg. Bring the temperature to high and bring the mix to the boil, then reduce the heat to low and simmer, partially covered, 20-25 minutes or until cauliflower is tender and mixture reduces slightly.
  • Remove the mix from the heat. Process with a stab mixer (or in batches in a food processor) until smooth.
  • Add cream and season with salt and pepper. Place soup over medium heat for 5 minutes or until heated through.
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