Recipe Type: Soup
Serves: 4
Full fat yogurt is the secret behind this amazingly creamy cauliflower soup.
Ingredients

• 1 head cauliflower, cut into florets and slice the stems into 1/4 inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 small onion, thinly sliced
• 4 cups water
• 1/4 cup organic plain full fat yogurt
• 1/4 teaspoon ground nutmeg
• Sea salt and pepper

Instructions

1. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes.
2. Add cauliflower and a pinch of salt, cover and cook 5 minutes. Add water, cover and bring to a simmer, and cook until cauliflower is tender, about 15 minutes.
3. Puree vegetables and cooking liquid in a blender or food processor until smooth. Return to the saucepan and whisk in the yogurt and nutmeg. Season to taste.

 
Notes

Complexity: Very easy