Cauliflower Stalk Puree with Spinach - the Super Soup
Ingredients2 h 25 m servings 122 cals
- 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.
- 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.
- 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.
- Cook's Note:
- For a vegan option, substitute olive oil for bacon fat and vegetable broth for chicken broth.
Per Serving: 122 calories; 7.5 g fat; 11.5 g carbohydrates; 4.1 g protein; 9 mg cholesterol; 575 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is a good way to use up the stalks of your cauliflower (or even broccoli would work). I didn't have bacon drippings so I used lard. I bet that coconut oil would go nicely here too. I've mad...
Texture was not very pleasant and taste was ok. Could skimp a little on the spinach and add some cream cheese for better flavor. We added some bacon as a topping with the sour cream.