Heat oil in a soup pot and sauté onions for 2 to 3 minutes. Add celery, potatoes, cauliflower, water, Edensoy and salt. Cover and simmer on low for 10 to 15 minutes until cauliflower is tender. Blend ingredients in a blender or food processor until smooth and creamy. Place in serving bowls and garnish each serving with a slice of lemon, parsley and a dash of nutmeg. Serve hot or chilled.
7g fat (30% calories from fat),