
http://www.care2.com/greenliving/cream-of-spinach-soup.html
Cream of Spinach Soup

Inspired by The Low-Carb Gourmet, by Karen Barnaby (Rodale Press, 2004).
The heavenly texture of this good-for-you soup comes from cauliflower (which also offers cancer-fighting cruciferous benefits), instead of high-fat cream, and the flavonoids in spinach promote better heart-health and may guard against cancer, as well. Popeye would approve of this spinach-rich, velvety soup.
INGREDIENTS
1 pound cauliflower
1 1/2 pounds spinach
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
10 cups good-quality vegetable stock
1 teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon dried thyme
Freshly-ground black pepper, to taste
1. Remove green leaves from cauliflower, peel the stem, and chop it and the florets coarsely. Chop spinach coarsely as well.
2. In a heavy-bottomed soup pot over medium heat, heat the oil and add the garlic, cooking for a few minutes until fragrant. Add the cauliflower, stock, and salt. Bring to a boil, then reduce the heat and simmer 15 minutes. Add spinach and cook another 5 minutes, until the spinach is well-wilted and the cauliflower is very tender. Mix in the mustard and thyme and allow soup to cool slightly.
3. Using a hand-held immersion blender, or working in batches in a blender or food processor, puree the soup until smooth. Add pepper and additional salt to taste, and thin with additional stock or water if too thick.
4. Serve warm.
Serves 8.



Robyn
Melissa
Deepak
Eric
Dave
Dr. Brent
Isha
Susan
Delia
Michelle
Wendy
Megan
Hilary
Ann
Judi
Ronnie
Kelly
Lily
Terri
Betsy
Cait
Andrew
Jana
Annie B.
Veronica
2 comments
add your comment »I tried this soup and it was pretty good. I like to think I improved it by adding 1/2 pound of cauliflower and 1/2 pound of brocoli. I make my own vegetable stock, makes all the difference. Goes easy on the salt, let the guest add their own.
send green star | flag as inappropriate
why is this inappropriate?
This soup is good, if not knock your socks off good. The flavor of the broth is very important, so use one you like. I found that the one pound of cauliflower called for by the recipe gave me a thin consistency and a khaki green color that I didn't care for. I added at least another pound of cauliflower and that fixed the consistency, but I still find the color a far cry from the lovely green in that photo. I won't serve it for guests, but the family is eating it up!
send green star | flag as inappropriate
why is this inappropriate?
Facebook account: