South Beach Creamy Cauliflower Soup

Prep Time: 5-10 minutes
Cook Time: 30 minutes

1 (2 lb) head of cauliflower
1 tbsp extra-virgin olive oil
1 small onion, thinly sliced
1/4 tsp salt
4 cups water (I usually used broth instead or a mixture of the 2)
1/4 cup reduced-fat sour cream
1/4 tsp nutmeg
salt and pepper to taste

Cut cauliflower into florets and slice stems into 1/4-inch pieces. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and 1/2 teaspoon salt; cook and cover for 5 minutes. Add water and/or broth, cover, bring to a simmer, and cook until cauliflower is tender, about 5 minutes.

Puree vegetables and cooking liquid in a blender or food processor until smooth, or use a hand blender. return to saucepan and whisk in sour cream and nutmeg. season with salt and pepper. Serve.

VARIATIONS: I usually add curry powder and cumin. You can also add ground sausage. Sometimes, I'll substitute broccoli for some of the cauliflower. This is a very versatile soup and many variations are possible.