How to make it

  • In a large soup or stock pot, sautee the onion and garlic in the butter for 3 to 5 minutes, or until onions are soft.
  • Add the potato and cauliflower and cook for a few more minutes, stirring frequently.
  • Add the vegetable broth and bay leaves and bring to a simmer. Cover and allow to cook for 25 - 30 minutes.
  • Remove the bay leaves, then transfer soup to a blender and puree. (I just mash with a potato masher to leave some texture.) Season with salt, pepper and nutmeg. Top with grated cheese and green onions, if desired.
  • Without cheese, this recipe provides approximately:
  • Calories: 100, Calories from Fat: 19
  • Total Fat: 2.1g, 3%, Saturated Fat: 1.7g, 8%
  • Cholesterol: 0mg, 0%
  • Sodium: 607mg, 25%
  • Total Carbohydrates: 14.7g, 13%
  • Dietary Fiber: 3.1g, 12%
  • Sugars: 3.6g
  • Protein: 6.2g

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