Cauliflower Stalk Puree with Spinach - the Super Soup

Cauliflower Stalk Puree with Spinach - the Super Soup
  • PREP TIME
    15 mins
  • COOK TIME
    2 hrs 10 mins
  • TOTAL TIME
    2 hrs 25 mins
  • SERVING
    4 People
  • VIEWS
    9

Don't discard those cauliflower greens! Transform them into a surprisingly savory and delicious soup, perfect for a light lunch or a comforting starter. This paleolithic-friendly recipe makes the most of the entire vegetable.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    2 mg
  • Fiber
    4 g
  • Protein
    4 g
  • Sodium
    565 mg
  • Sugar
    5 g
  • Fat
    1 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a 4-quart pot, combine the chopped cauliflower stems and leaves, chicken broth, minced garlic, and dried minced shallots. Add enough water to just cover the leaves. Cover the pot and bring the liquid to a gentle simmer. (5 minutes)

02

Step

While the soup base simmers, heat the bacon drippings in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and softened. (5-10 minutes). Add the cooked onion to the simmering soup, and continue to simmer until the cauliflower stems are very tender, about 2 hours. (120 minutes)

03

Step

Carefully pour the soup into a blender, filling it no more than halfway. Secure the lid tightly and pulse a few times before blending continuously until smooth. Repeat in batches until all the soup is pureed. (10 minutes)

04

Step

Return the pureed soup to the pot. Stir in the thawed and drained spinach, salt, and pepper to taste. Simmer gently for 5 minutes to allow the flavors to meld. (5 minutes)

For a richer flavor, consider using homemade chicken stock instead of canned broth.
A sprinkle of Parmesan cheese and fresh parsley makes a lovely garnish, if desired.
If you don't have bacon drippings, olive oil or butter can be used as a substitute.
Adjust the amount of water to achieve your desired soup consistency. For a thicker soup, use less water; for a thinner soup, add more.
A high-speed blender will result in the smoothest puree. If you don't have a blender, an immersion blender can be used directly in the pot.
The simmer time can be reduced if the cauliflower is chopped into smaller pieces.

Citlalli Langworth

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 3 Ratings)
Total Reviews: (6)
  • Laurianne Cummerata

    I never thought cauliflower greens could taste so good! This is a great way to reduce food waste.

  • Reynold Johns

    I added a squeeze of lemon juice at the end for brightness, and it was perfect!

  • Eunice Baumbach

    My kids actually enjoyed this soup, and they are usually picky eaters!

  • Foster Morar

    I used an immersion blender directly in the pot, which saved me some cleanup.

  • Dario Schneider

    Easy to follow and the soup turned out amazing! Will definitely make this again.

  • Antone Kreiger

    The bacon drippings add a wonderful depth of flavor.

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