Summary: I’ve been busy lately and I was craving something really green. Something that made you feel like you had the whole garden in a bowl. I decided spinach soup would be perfect. This soup is deliciously green to look at but it tastes fresh and green too. The cauliflower and the white sauce that thicken the soup make it silky smooth, creamy and substantial
Ingredients
- 1 tblsp olive oil
- 1 onion, chopped
- 1/2 (400g) cauliflower, chopped into small pieces
- 3 cloves garlic, peeled
- 400g spinach, washed
- 3 cups vegetable stock
- 2 tblsp butter
- 2 tblsp flour
- 1 1/2 cup milk
- 2 tsp salt
- 1 tsp pepper
Instructions
- Add the oil and onion to a large soup pot and fry until the onions are translucent. Add the whole garlic cloves, cauliflower and the 3 cups of stock. The stock should cover the cauliflower.
- Add the spinach on top of the cauliflower mix. The spinach need not be submerged under the stock. Cover the pot and bring it to a boil. Reduce heat and cook at a strong simmer until the cauliflower is very soft and disintegrating, about 15 minutes. The spinach should have wilted from the steam.
- Blend the vegetables and the stock until smooth using a stick or regular blender. Be sure to add the salt and pepper while blending! Return the soup to the pot, if you have removed it for blending.
- Make a roux by melting the butter in a small saucepan. Add flour and cook for around 3 mins, stirring often. Add milk and whisk until mixture becomes thick and bubbly. Scrape the roux into the spinach soup mixture and stir or whisk to blend.
- Serve with croutons or a swirl of sour cream.
Leave A Reply