Creamy Cauliflower Soup

[PeRfEcTAnGeL]

1 (2 lb ) head cauliflower
1 tablespoon extra virgin olive oil
1 small onion thinly sliced
1/2 teaspoon salt
4 cups water
1/4 cup fat reduced sour cream
1/4 teaspoon nutmeg
salt and pepper

cut cauliflower into florets and slice stems into 1/4 inch pieces. Heat oil in a heavy bottom saucepan over medium heat.Add onion and cook until softened, stirring occasionally, about 5 minutes.Add cauliflower and 1/2 teaspoon salt, cover and cook for 5 minutes. Add water and cover, bring to a simmer and cook until cauliflower is tender, about 15 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 to taste and serve.

Makes 4 (1 3/4 cup) servings
110 calories
6 g. fat
1.5 g saturated fat
5 g. protein
14 g. carbohydrates
6 g. dietary fiber
290 mg sodium