Creamiest Cauliflower Soup

• 1 package (16 Oz. Size) Frozen Cauliflower Florets (thawed)
• 1 cup Whole Milk
• 1/2 cups Light Cream
• 1-1/2 cup Low Sodium Vegetable Stock
• 1/4 teaspoons Nutmeg
• 1 teaspoon Black Pepper
• 2 Tablespoons Sweet Cream Butter, Melted
• 1 teaspoon Parsley Flakes
• Garnish With Homemade Seasoned Croutons, If Desired

1. In a food processor or blender add thawed cauliflower florets and pulse several times. Add milk and cream and process for 3-4 minutes on high.
2. In a large Dutch oven or similar pot with lid heat vegetable stock on low heat. Add the processed cauliflower mixture and stir to combine. Add nutmeg, black pepper, melted butter and parsley flakes and stir well.
3. Cover the Dutch oven with the lid and cook on medium heat for 20-22 minutes. Stir during cooking time.
4. Serve with seasoned homemade croutons, if desired. Also great with some crusty bread or crackers. Enjoy!

cauliflower, milk, light cream, vegetable stock, ubc, black pepper, sweet cream butter, parsley flakes, croutons

Taken from tastykitchen.com/recipes/soups/creamiest-cauliflower-soup/ (may not work)