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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Recipe Summary

prep:
15 mins
cook:
2 hrs 10 mins
total:
2 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

60 calories; protein 4.1g 8% DV; carbohydrates 11.5g 4% DV; fat 0.5g 1% DV; cholesterol 2.4mg 1% DV; sodium 564.6mg 23% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/03/2015
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 made soups out of the stalks before and never really cared for it but with these ingredients it works. Thanks for the recipe. Read More
(1)

Most helpful critical review

Rating: 3 stars
05/18/2018
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. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/03/2015
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 made soups out of the stalks before and never really cared for it but with these ingredients it works. Thanks for the recipe. Read More
(1)
Rating: 3 stars
05/18/2018
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. Read More
Rating: 5 stars
08/07/2017
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 delicious. I don't know if this will appeal to all tastes however. You must enjoy puréed soups and love cruciferous veggies. If you do and are a fan of getting the most from your healthy foods by using every bit this will not disappoint. Read More
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