Cauliflower Stalk Puree with Spinach - the Super Soup recipe

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Ingredients

5 cups chopped cauliflower stems and leaves
1 (14 ounce) can chicken broth
1 tablespoon minced garlic
1 teaspoon dried minced shallots
14 fluid ounces water, or as needed
2 tablespoons bacon drippings
¾ cup chopped onion
½ cup frozen chopped spinach, thawed and drained
salt and ground black pepper to taste

Nutrition Info

59.6 calories
carbohydrate: 11.5 g
cholesterol: 2.4 mg
fat: 0.5 g
fiber: 4.2 g
protein: 4.1 g
saturatedFat: : -
servingSize: -
sodium: 564.6 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot, add enough water to cover the leaves. Cover pot and bring liquid to a simmer.

  2. Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.

  3. Pour soup into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup, simmer for 5 minutes.

Recipe Yield

4 servings

Recipe Note

Save your cauliflower greens! They are edible! You may not expect much from a bowl of greens, but this soup is savory, delicious, and paleolithic. Garnish each serving with Parmesan cheese and parsley if desired.

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