Prep time: 20 minutes
Cook time: 30 minutes
Serving Size: 2 cups
2 tablespoons olive oil
1 medium white onion, diced (about 2/3 cup)
2 medium celery ribs, diced (about 1 cup)
1 medium head cauliflower, cut into flowerets (about 3 cups)
1 quart chicken stock
Salt and freshly ground pepper
1 teaspoon ground cumin
¼ teaspoon ground nutmeg
½ cup fat free half and half
2 tablespoons chopped chives
Heat the olive oil in a soup pot over medium high heat. Add the onion, celery and cauliflower to the pot. Cook for 5 minutes.
Pour in the chicken stock. Season with salt and pepper, cumin and nutmeg. Bring the soup to a boil. Reduce the heat and simmer until the veggies are soft, about 30 minutes.
Use a hand held blender or food processor to emulsify the soup. Pour into a bowl, cover and chill for at least 4 hours or overnight.
Stir the cream and chives into the soup. Ladle the soup into bowls. Garnish with freshly ground pepper.