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Cauliflower Stalk Puree with Spinach - the Super Soup

Rated as 4 out of 5 Stars
1

"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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Ingredients

2 h 25 m servings 122
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • For a vegan option, substitute olive oil for bacon fat and vegetable broth for chicken broth.

Nutrition Facts


Per Serving: 122 calories; 7.5 11.5 4.1 9 575 Full nutrition

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Reviews

Read all reviews 3
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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.

This recipe is genius! I followed instructions exactly, but also added some chopped celery, and roasted the stems, leaves, onions and celery before adding to bacon drippings. Results were deli...