About this recipe:Here's my fave creamy veggie soup for a cold winter night. The thickness of the soup is determined by the ratio of cauliflower to water. Because cauliflowers are all different sizes, add stock or milk if the soup is too thick.
In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to the boil, reduce heat, cover and simmer 20 minutes until cauliflower is tender.
In a small pan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
Purée cauliflower soup in a mixie or food processor. Stir in reserved carrots, spring onion and parsley. Serve.