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Cauliflower Stalk Puree with Spinach - the Super Soup
Cauliflower Stalk Puree with Spinach - the Super Soup
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Prep Time:
15 minutes
Cook Time:
130 minutes
Total Time:
145 minutes
Creamy cauliflower soup with spinach, topped with Parmesan and parsley for added flavor.
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
  • 0.75 cup chopped onion
  • 0.5 cup frozen chopped spinach, thawed and drained
  • salt and ground black pepper to taste
Instructions:
  • In a 4-quart pot, combine cauliflower stems and leaves, chicken broth, garlic, and shallots. Add water to cover the leaves, then cover the pot and bring it to a simmer.
  • In a skillet, heat bacon drippings over medium heat. Sauté onion until translucent, for 5 to 10 minutes. Transfer onion to the soup and simmer until stems soften, roughly 2 hours.
  • Carefully transfer the soup into a blender, ensuring it is no more than half full. Secure the lid tightly and pulse a few times before blending until smooth in batches. Pour the pureed soup back into the pot and mix in the spinach, salt, and pepper. Let it simmer for 5 minutes.

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