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.
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.