Protein-Boosted Creamy Lettuce and Cauliflower Soup

1In a large pot, melt the butter with the olive oil (1 tablespoon) over medium heat until foaming. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

2Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

3Stir in the cauliflower florets and diced potato. Cook for 3-4 minutes, allowing the vegetables to sweat slightly but not brown.

4Pour in the vegetable broth, then add the salt, black pepper, and nutmeg. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15-18 minutes, or until the cauliflower and potato are very tender.

5Add the chopped lettuce to the pot, stir, and cook uncovered for 2-3 minutes, just until wilted and bright green.

6Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.

7Add 2-3 scoops of unflavored protein powder to the hot soup. Blend again with the immersion blender (or in the blender) until the protein powder is fully dissolved and the soup is smooth.

8Stir in the heavy cream. Taste and adjust seasoning with more salt and pepper if needed. Reheat gently over low heat if necessary, but do not let it boil.

9Ladle the soup into warm bowls. Garnish each serving with a sprinkle of fresh chives and a drizzle of extra virgin olive oil (1 tablespoon) if desired. Serve immediately.