Creamy Cauliflower Soup
1 tablespoon of butter
1 clove garlic, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 1/2 teaspoons salt
6 cups water
1 head cauliflower, chopped
2 carrots, cubed
1/3 cup green onion, chopped
1/4 cup fresh parsley, chopped
In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, and then stir in nutmeg, pepper, and salt, cooking 30 seconds longer. Pour in the water and cauliflower. Bring to a boil, reduce heat, cover, and simmer 20 minutes or until cauliflower is tender. In a small saucepan over medium heat, cook carrots with water to cover until just tender. Drain and reserve. In a blender, puree cauliflower soup. Stir in reserved carrots, green onion, and parsley. Heat through and serve.