Creamy Cauliflower Soup

Cauliflower soup is a comforting, nutrient-rich dish that has gained popularity for its creamy texture and health benefits, often used as a lighter alternative to traditional creamy soups. Cauliflower, a cruciferous vegetable, is low in calories and rich in fiber, vitamins C and K, folate, potassium, and antioxidants. Its antioxidants, including sulforaphane compounds, support immune function, reduce inflammation, and may lower the risk of chronic diseases such as heart disease and certain cancers. The natural creaminess of cauliflower makes it ideal for dairy-free and low-fat preparations without sacrificing flavor or texture. Nutritional yeast adds B vitamins and umami depth while supporting plant-forward nutrition consistent with the Fox Valley Food for Health principles. 

1 large head cauliflower (about 6 cups), cut into florets

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons extra-virgin olive oil

4 cups low-sodium vegetable broth

1 cup low-fat milk or unsweetened almond milk

1 teaspoon fresh thyme leaves

¼ teaspoon ground nutmeg

Salt and freshly ground black pepper, to taste

2 tablespoons nutritional yeast Fresh chives, chopped (for garnish)