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Cauliflower Soup

by Danielle Polansky

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic
1 medium-sized cauliflower
6 cups water
1 teaspoon sea salt
2 tablespoons nutritional yeast

In stock pot sauté chopped onion and garlic in olive oil. Cook until onion becomes translucent. Add water and quartered cauliflower. Cook on medium heat for 20-30 minutes or until cauliflower is soft. Pour ingredients into high power blender and blend. Add salt & nutritional yeast. Chill. Garnish with sliced scallions. Serves 2-3.
(Recipe from “Become a Fat-Burning Machine: The 12-Week Diet”)