Curried Cauliflower Soup

Ingredients

• 2 teaspoons olive oil
• 1 large onion, finely chopped
• 1 teaspoon curry powder (to taste)
• 1 medium head cauliflower, cut into small flowerets
• 1 medium garlic clove, chopped
• salt
• 1 cup nonfat milk
• fresh ground pepper
• 1/4 cup fresh chives, chopped
• 6 tablespoons nonfat sour cream

Directions

1. 1

   Heat the oil in a heavy 4-quart saucepan over medium-high heat.

2. 2

   Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.

3. 3

   Add the curry powder, stirring constantly (so as not to burn it) for 1 minute.

4. 4

   Add the cauliflower, garlic, 3 cups cold water, and salt to taste.

5. 5

   Increase the heat to high and bring to a boil.

6. 6

   Reduce the heat to medium-low, cover the saucepan, and simmer until the cauliflower is completely tender and breaks apart easily when pierced with a sharp knife, about 20 minutes.

7. 7

   Add the milk, bring back to a simmer, and remove from the heat.

8. 8

   Transfer the soup to a food processor or blender or use an immersion blender, and process until smooth.

9. 9

   Return the soup to the saucepan, season with salt and pepper to taste, and reheat over low heat before serving.

10. 10

    Garnish each serving with some chives and a tablespoon of sour cream.