Friday, August 2, 2013

Cauliflower and Spinach Soup Recipe

Strangely, I started craving healthier foods once I was pregnant. The idea of processed food or snacks made me not want to eat at all. The one recipe I made most frequently before going on {modified} bed rest was this delicious cauliflower and spinach soup recipe from my sweet sister-in-law. 

I did make one major modification to the directions since I don't own a hand-held stick blender {something that will change before the baby girl starts eating solids as I hear they are a quick and easy way to blend baby food}. Instead of blending the soup at the end, I used my food processor to chop up the spinach and cauliflower before adding it to the pot. Since I like a little texture to my soup, I also didn't blend until smooth.

UPDATE: I have acquired a hand-held stick blender and it definitely speeds up the time required to make this recipe. However, you can definitely still make it without one! 

Here's the recipe. Give it a try - freezes well also.

Roasted Cauliflower & Spinach Soup
1 ( 1 1/2 pound ) head of cauliflower
A few handfuls of spinach (or just use of the whole bag if you're like me and are afraid it will go bad before you ever look at it in the fridge again) 
3 cloves garlic
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 medium onion, diced (cans substitute 1 tsp of onion powder)
3 1/2 cups vegetable broth or chicken broth
1/2 cup grated parmesan cheese and/or shredded white cheddar cheese
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 400 degrees F. In a large bowl, toss the cauliflower and garlic cloves in the olive oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.
2. Heat the olive oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes. A minute or so before it’s done, toss in the spinach to wilt. Chop up the roasted garlic. Add the garlic, roasted cauliflower, and vegetable broth and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.
3. Using an immersion blender, blend the soup until smooth. Add the cheese and stir until melted. Season with salt and pepper and remove from heat. ENJOY!


  1. Replies
    1. Sarah, I usually use about 3/4 a bag of spinach but really it's up to you. I received this recipe from my sister-in-law and she uses 2 handfuls. I tend not to each spinach raw so I like to use a lot of the bag so the leftovers don't go to waste. Hope this helps!


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