Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic (minced)
  • 1 large onion (peeled and chopped)
  • 2 stalks celery (chopped)
  • 1 large cauliflower (chopped)
  • 1 quart chicken or vegetable broth
  • 5 ounces can fat free evaporated milk
  • salt and pepper to taste
  • 1/8 teaspoon ground nutmeg (optional)

Instruction

  • 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.