Creamy Cauliflower Soup

2  lb.		head cauliflower
1  tablespoon		tbs extra-virgin olive oil
1  cup		small onion, thinly sliced
1  dash		salt
4  cups		water
1/4  cup		reduced-fat sour cream
1/4  teaspoon		ground nutmeg
1  pinch		of salt
1  pinch		of pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Creamy Cauliflower Soup ingredients. The serving size for any ingredient in Creamy Cauliflower Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cut cauliflower into florets and slice stems into 1/4-inch pieces. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and 1/2 tsp salt; cover and cook for 5 minutes. Add water, cover, bring to a simmer, and cook until cauliflower is tender, about 15 minutes.
Puree vegetables and cooking liquid in a food processor until smooth. Return to saucepann and whisk in sour cream and nutmeg. Season with salt and pepper to taste and serve.