Spring into Soup

3.26.2020

Charlotte Faith

I started making this soup for family gatherings as a "starter" for holiday dinners. Now that I am married, I have found myself continuing to make this simple soup as an appetizer for my husband and I on a regular basis. It is so flavorful and incredibly easy to make. Packed vitamin C, fiber, and flavor. Now let us dive into the recipe...

Ingredients :

-1 head Green Cauliflower (or white)

- 4 Cups chicken Stock (or veggie stock if plant based)

- 2-3 large handfuls Spinach

- 1 tsp garlic salt (or sea salt)

- Black pepper to taste

Directions:

-Cut the cauliflower removing the leaves and the majority of the stalk.
-In a large pot add 4 cups stock, salt, and all cauliflower florets. Bring to a boil.
-Use a lid to steam and keep the water at a low boil until your cauliflower is very tender. Usually about 15 min.
-Carfeully add cauliflower, spinach and garlic salt to a to high powered blender (or use hand blender) puree until smooth.

Soup is ready, serve warm!

- I like to add homemade croutons from leftover bread, but I'm sure store bought would be yummy too!

Adding a few black and white sesame seeds for presentation look Beautiful.

P.S. I linked the blender I use on my kitchen essentials here or the hand blender I have is linked below, I purchased this one from AMAZON for the best price I could find!

*this post contains affiliate links