Creamy Cauliflower Soup

1 large head cauliflower
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 small onion, chopped
2-3 cloves garlic, minced
4 cups chicken stock
1½ tsp salt
1/2 cup whole plain yogurt
1/2 cup finely grated Parmesan cheese
1 tsp ground nutmeg
1/2 tsp fresh thyme, finely chopped
2 Tbsp butter
Salt to taste

Remove leaves and core from cauliflower and chop florets into pieces. Heat olive oil in a soup pot over medium heat. Sauté onions and garlic in olive oil for about 5 minutes (do not brown). Add cauliflower and chicken stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until cauliflower is soft. Remove from heat and allow to cool for 5 minutes. Fill a blender half way with cauliflower mixture, cover top with a clean cloth, and purée until smooth. Repeat procedure with the rest of the cauliflower mixture and return to soup pot. Add salt, yogurt, Parmesan, nutmeg, thyme, and butter into soup and combine until well blended. Add salt to taste and keep warm until ready to serve.

Makes 8 servings

Allergy Warning: Contains milk