In a large pot heat olive oil over medium heat, add onions and cook, occasionally stirring until the onion turns golden about 10 minutes

Stir in turmeric, black pepper, and nutmeg and then add the cauliflower and chicken broth. Cover and cook over medium heat for 10 minutes

Transfer half the soup into a blender and puree until smooth. Return pureed soup back into the pot and reheat. Stir in cheese and remove from the heat. The cheese will melt through out the hot soup

Taste and season with salt. Since the chicken broth and cheese are already salted, you may not need to add any more salt