Cream of Cauliflower Soup (South Beach Recipe)

1 2lb head of cauliflower
1 tbsp extra virgin olive oil
1 small onion thinly sliced
4 cups of water
1 tsp salt
1/2 cup reduced fat sour cream
1 tsp ground nutmeg
Salt and fresh ground pepper

Cut cauliflower into florets and slice stems into 1/4 inch pieces. Heat oil in heavy-bottomed saucepan over medium heat. Add thinly sliced onion and cook until softened, stirring occasionally (about 15 minutes).

Add water, cover, bring to a simmer and cook until tender, about 15 minutes. Puree vegetables and cooking liquid until smooth. Return to saucepan and whisk sour cream and nutmeg.

Serving Size: 4 1/2 cup servings