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: For nutritional information on all the ingredients in Creamy Cauliflower Soup just click on each ingredient name. Then adjust the serving size for any Creamy Cauliflower Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.