I found this recipe for Curried Broccoli and Cauliflower Soup.
Curry and nutmeg! Very intriguing. I just had to try it and I'm so glad I did.
I really love what roasting does for the flavor of cauliflower and garlic. So instead of sauteing the veggies I drizzled the cauliflower florets and thinly sliced onion with olive oil and popped them into the oven at 375 degrees for approximately 25 to 30 minutes.
I roasted the garlic, whole and unpeeled with the top end cut off, separately by wrapping it in a foil pouch.
Roasting makes the garlic very soft. I just squeezed the uncut ends to liberate the sweet morsels from their peels.
I added the roasted veggies to the pot with all of the vegetable broth and frozen broccoli florets. I brought the pot to a simmer and cooked it just until the broccoli was bright green and tender, about 5 minutes. I then followed the recipe as written, using an immersion blender to puree the soup.
Inspired by Alton Brown, I bought whole nutmeg and a small grater. He says he likes to carry his nutmeg around in his pocket, I keep mine in the jar in the kitchen cabinet.
It was super easy to grate and smelled heavenly. A wonderful addition atop a lovely soul-soothing soup.