Creamy Cauliflower Soup

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1 head cauliflower
1 tbsp evoo
1 small onion, thinly sliced
1/4 tsp salt
4 cups water
1/4 cup reduced-fat sour cream
1/4 tsp ground nutmeg
Salt and pepper

Directions:
Cut cauliflower into florets and slice stems into 1/4 inch pieces. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and 1/2 teaspoon salt; cover and cook for 5 minutes. Add water, cover, bring to a simmer, and cook until cauliflower is tender, about 15 minutes.

Puree vegetables and cooking liquid in a blender or food processor until smooth. Return to saucepan and whisk in sour cream and nutmeg. Season with salt and pepper to taste.