Serves: 4 Prep: 10 mins Cooking: 30 mins
2 tsp olive/canola oil
1x medium white onion, chopped
1 medium head of cauliflower, roughly chopped
3 cups (750mL) salt-reduced chicken stock
¾ cup Carnation Light & Creamy evaporated milk (low-fat evaporated milk)
¼ tsp ground nutmeg
¼ tsp white pepper
Parsley chopped, to garnish
- Heat the oil in a large non-stick saucepan over med- high heat. Add the onion and cook until tender (approx. 5 mins). Add the cauliflower and cook, stirring, until heated through (approx 5 mins).
- Add the stock and bring to a boil. Reduce the heat to med-low and simmer, uncovered, until the vegetables can be easily mashed (approx. 10 mins).
- Take the saucepan off the heat and allow the soup to cool. Transfer to a blender or food processor and puree.
- Pour the puree back into the saucepan, and over low heat stir in the evaporated milk, nutmeg and pepper. Heating to serving temperature and serve garnished with fresh parsley.