This tasty low-carb cream of cauliflower soup takes just 5 mins to prep

2 cloves garlic, peeled
4 cups chicken stock
1 cup heavy cream
1 cup cream cheese
Pinch nutmeg
Salt and pepper, to taste
In a large saucepan, heat the cauliflower, garlic and chicken stock over medium-high heat.
Simmer for 10 to 15 minutes, until the cauliflower is soft when pierced with a fork.
Add the heavy cream and cream cheese and transfer the contents to a high-powered blender. Blend until the contents are very smooth.
Return the soup to the pot and season with nutmeg, salt and pepper.