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Cream of Cauliflower Soup

Ingredients

2 tablespoons

butter

1 large

onion

4 cloves

garlic

2 large

potatoes

2 medium

carrots

2 cans (14.5 ounces)

chicken broth

1 head

cauliflower

1 cup

milk

1 teaspoon

salt

1/2 teaspoon

ground black pepper

1/8 teaspoon

ground nutmeg

1 tablespoon

dry sherry

1 tablespoon

chopped fresh parsley

Instructions

STEP 1

Gather the ingredients.

STEP 2

Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.

STEP 3

Add potatoes and carrots; cook and stir until beginning to soften, about 5 minutes.

STEP 4

Pour in broth and bring to a boil. Stir in cauliflower, then cover, reduce heat, and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.

STEP 5

Purée soup with an immersion blender until smooth.

STEP 6

Return to the stove and stir in milk, salt, pepper, nutmeg, and sherry over low heat. Cook until heated through, 3 to 4 minutes.

STEP 7

Garnish with parsley and enjoy!

Nutrition Facts

(per serving)

Calories:

194 calories

Servings:

6 servings

Carbohydrates:

33 g

Fat:

5 g

Fiber:

5 g

Protein:

6 g

Sugar:

6 g

Meal Effort

Preparation:

30 minutes

Cook:

30 minutes

Total:

1 hrs

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