1 Tbsp. butter, plus 2 Tbsp. optional garnish1 onion, roughly chopped 1/2 tsp. salt, plus more to taste 2 stalks green garlic, chopped 1 head cauliflower, chopped 2 cups chicken or vegetable broth 1/2 tsp. freshly ground pepper 1/4 tsp. freshly grated nutmeg 2 cups low-fat milk or soy milk 2 Tbsp. finely chopped parsley, optional

In a lg. pot over med. heat, melt 1 Tbsp. butter. Add onions & salt. Cook, stirring occasionally & adjusting heat so onions are cooking but not browning, until onions look starchy & a bit creamy, about 5 min. Add garlic & cook until fragrant, about 1 min. Add cauliflower, stir to combine, cover & cook 3 mins. Add broth, bring to a boil, reduce heat to maintain a steady simmer & cook until cauliflower is tender to the bite, about 10 min. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth. Stir in pepper & nutmeg. (At this point the soup may be cooled, covered, and frozen for up to 4 mos.) Add milk & cook over med-low heat until hot. Meanwhile, melt remaining 2 Tbsp. butter & stir in parsley. Serve soup hot, with a swirl of parsley butter, if you like.

Adpated from recipe by Molly Watson, About.com