Cauliflower Soup

How to make it

1. In a small pot, heat the olive oil over medium heat.
2. Add the diced onion and sauté for about 2-3 minutes until softened.
3. Optional: add ground nutmeg, ground cumin, and dried thyme
4. Add the minced garlic. Sauté for another 30 seconds until fragrant.
5. Add the cauliflower florets to the pot and sauté for about 2-3 minutes, allowing them to slightly soften.
6. Pour in the low-sodium vegetable broth and 1/4 cup of water. Bring the mixture to a simmer.
7. Cover the pot and let the soup simmer for about 10-15 minutes, or until the cauliflower is tender.
8. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids.
9. Return the blended soup to the pot and place it back on low heat.
10. Season the soup with the specified amount of salt and black pepper. Taste and adjust the seasoning if needed.
11. Stir in a pinch of ground nutmeg for its warm and aromatic flavor.
12. Stir in the fresh lemon juice for a bright and tangy flavor.
13. Once heated through, remove from heat.
14. Ladle soup into a serving bowl.
15. If desired, garnish with chopped fresh herbs, toasted nuts, or seeds.