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Recipe

Spinach and cauliflower soup

Reap all the benefits of this nutritionally dense, iron-loaded vegetable in this tasty spinach and cauliflower soup. Warming, healthy and delicious, this creamy soup is beautiful served with bread.

May 31, 2013 2:00pm
  • 45 mins cooking
  • Serves 6
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Ingredients

Spinach and cauliflower soup
  • 1/3 cup olive oil
  • 2 leeks, white parts only, diced
  • 4 clove garlic, sliced
  • 1 bayleaf
  • 2 tablespoon thyme, finely chopped
  • 1/2 teaspoon nutmeg, freshly grated
  • 1 cauliflower, cut into florets
  • 1 litre chicken stock (homemade if you have it)
  • 800 gram spinach, washed
  • crème fraîche, to serve
  • 1/2 cup chives, finely chopped, to serve

Method

Spinach and cauliflower soup
  • 1
    Heat the oil in a large pot and sauté the leeks, garlic and herbs until soft.
  • 2
    Season with salt and pepper, add nutmeg, cauliflower and stock, cover and bring to the boil. Reduce heat and simmer for 30 minutes or until the cauliflower is soft.
  • 3
    Add spinach and cover pot for a minute to let it wilt.
  • 4
    Pour soup, in batches, into a processor or blender and whiz until smooth. Taste and add more seasoning if necessary. The soup can be chilled or frozen at this stage.
  • 5
    Reheat soup after blending and serve with a dollop of crème fraîche and a sprinkle of chives.

Notes

Check label of chicken stock if eating gluten-free.

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