4Tbsp. H-E-B Olive Oil, divided,
2garlic cloves, chopped,
1head of cauliflower outer leaves and core removed, florets chopped,
2c.H-E-B Vegetable Broth,
2c.H-E-B Fat Free Half and Half,
*salt and pepper,
1c.H-E-B Shredded 2% Recued Fat Cheese,
1Heat a large heavy-bottomed soup pot over Medium heat 3 minutes. Add 2 tablespoons olive oil and onions and stirfry 3 minutes, until onions are translucent.
2Add garlic and stir-fry 1 minute. Add cauliflower and stir-fry 3 minutes. Add broth and bring to a boil. Reduce heat to Medium-Low and cook uncovered 15 minutes or until cauliflower is tender. Stir in half and half; remove from heat.
3Puree soup in small batches in food processor or blender (or use a hand-held immersion blender). Place soup back in the pot and season with nutmeg, salt, and pepper, to taste. Serve with 2 tablespoons of cheese.
Calories: 120, Total Fat: 6g, Cholesterol: 10mg, Sodium: 95mg, Carbohydrates: 12g, Dietary Fiber: 2g, Sugar: 8g, Protein: 7g