1 tbsp of olive oil
3 cloves of garlic, chopped
1 medium onion, chopped
3 medium carrots, chopped
3 cups of cauliflower, chopped
3 ½ cups of reduced sodium chicken broth
1 cup of fat-free milk
¼ tsp of ground nutmeg
½ tsp of dried basil
1 bay leaf
Salt and pepper to taste
In a large saucepan, sauté garlic and onion with olive oil until soft over low heat.
Add the remaining ingredients except the salt and pepper.
Bring to boil and let it simmer over low heat for additional 15 minutes.
Season the soup with salt and pepper.
Remove from heat. Blend the soup/chowder until smooth.
Bring it back to boil until the chowder is thickened. Stir occasionally. Remove from heat.