4 Tbsp. H-E-B Olive Oil, divided
5 oz. H-E-B Chopped Sweet Onion
2 H-E-B Peeled Garlic Cloves, chopped
1 head cauliflower, outer leaves and core removed, florets chopped
2 c. Central Market Organics Vegetable or Chicken Broth
2 c. H-E-B Plain Nonfat Greek Yogurt
1 tsp. ground white pepper
1/2 tsp. Central Market Organics Ground Nutmeg
• salt, to taste
1/2 tsp. Central Market Organics Crushed Red Pepper (optional)
1 Tbsp. fresh parsley, fine chopped
1 c. H-E-B Shredded Swiss Cheese
Place a large heavy bottom soup pot over medium heat for 3 minutes. Add 2 tablespoons olive oil and onions. Stir-fry 5 minutes until onions are creamy and translucent. Add garlic and stir-fry one 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 yogurt and remove from heat.
Puree soup in small batches in the food processor or blender (you can also use a hand held immersion blender). Return soup to the pot and season with remaining olive oil, white pepper, nutmeg, salt and crushed red pepper if desired. Cook 5 more minutes. Serve soup and garnish with a sprinkle of chopped parsley and 2 tablespoons shredded cheese.
No Nutritional Information Available