Creamy Cauliflower Soup


2 tablespoons ghee
1 large onion, roughly chopped (8oz)
2 tablespoons minced garlic
1 large head cauliflower (2 lbs. with refuse, 1.5 lbs. without)
1 quart chicken broth (I use Pacific Natural)
1/4 teaspoon freshly ground pepper (I don’t mind using black, even for this white soup)
1/4 teaspoon ground nutmeg
1/4 cup nut mylk
1/2 cup finely grated Parmesan 
Parsley for garnish


1. In a large pot over medium heat, melt the butter. Add the onions. Cook, stirring occasionally, about 5 minutes, until onions are soft but not browned.

2. Add the garlic and the cauliflower. Cook, stirring, 2 minutes. Add the broth and bring to a boil. Reduce heat to medium-low and simmer, covered, 15 minutes, until cauliflower is very tender.

3. Purée the soup in batches in food processor until very smooth (I pureed mine in 4 batches). Return to the pot. Stir in the pepper, nutmeg and cream. Cook over medium-low heat until heated through. Add the Parmesan and stir until smooth. Serve garnished with parsley and gluten free crackers.