5
Servings
Prep Time
15 Min
Cook Time
16 Min
  • 1 small head cauliflower (about 2 pounds)
  • 2 tablespoons extra virgin olive oil
  • 1 small sweet onion, chopped (about 1 ½ cups)
  • 2 cloves garlic, finely chopped
  • 2 cups water
  • 2 teaspoons Maggi® Granulated Chicken Flavor Bouillon
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  • ½ teaspoon ground nutmeg
  • 1 cup Nestlé® Carnation® Evaporated Lowfat 2% Milk
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Step 1
Remove inner stem from cauliflower; chop. Chop cauliflower into florets.
Step 2
Heat oil in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 3 minutes. Add garlic; cook for 1 minute. Add cauliflower, water, bouillon and nutmeg. Cover; cook for 12 to 15 minutes or until cauliflower is tender. Cool slightly.
Step 3
Blend soup until completely smooth using an immersion blender or by transferring in batches to a blender. If using a blender, return soup to saucepan. Stir in evaporated milk until combined. Serve garnished with additional ground nutmeg and Buitoni® Refrigerated Freshly Shredded Parmesan Cheese, if desired.

Nutrition Information

159.91 Kcal

  • cholesterol

    8.00 Milligrams

  • calcium

    165.39 Milligrams

  • protein

    7.15 Grams

  • iron

    0.89 Milligrams

  • potassium

    774.55 Milligrams

  • vitamin_d

    1.60 International unit

  • carbohydrates

    17.95 Grams

  • sugar

    9.75 Grams

  • fiber

    4.29 Grams

  • sodium

    492.00 Milligrams

  • fat

    7.63 Grams

  • saturedfat

    1.06 Grams