Spinach And Cauliflower Soup Recipes

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SPINACH AND CAULIFLOWER SOUP



Spinach and Cauliflower Soup image

Sets the stage at a dinner party for both its' dreamy flavours and its' artistic presentation. It is quite simple to prepare but will impress your guests with the impression of great effort on your part.

Provided by Doesnt Do Dishes

Categories     Spinach

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 cauliflower
1 tablespoon butter
1 onion
3 cups chicken stock
salt
pepper
2 tablespoons cream
250 g spinach
1 tablespoon pine nuts
1 tablespoon butter
1 garlic clove
1 onion
2 cups chicken stock
parsley
3 teaspoons cornstarch
1 tablespoon water
salt
pepper

Steps:

  • Cauliflower soup.
  • Cut cauliflower into small flowerettes. Melt butter in pan, add diced onion, cook until transparent. Add cauliflower, mix well, cook 2 minutes stirring to prevent browning. Add stock, bring to boil, reduce heat and simmer covered for 20 minutes. Puree soup in batches, push through sieve. Return to pan and season. When soup reboils, add cream. Heat through without boiling.
  • Spinach Soup.
  • Place pine nuts in pan, stir over low heat until golden brown; remove from pan immediately. Add butter, crushed garlic and chopped onion to pan; cook until onion is transparent. Add spinach and stock, bring to boil, reduce heat and simmer gently, covered for 15 minutes, stirring occasionally. Pour soup into blender, add pine nuts and parsley, blend until pureed. Push mixture through sieve. Return to pan, add combined cornflower and water. Stir over medium heat until soup boils, season.
  • Grand Finally.
  • Pour soup into 2 separate jugs. With one jug in each hand, pour soup into individual bowls at the same time, then swirl soups gently with the handle of a spoon.
  • You can prepare the soups ahead of time and reheat when ready to serve.

Nutrition Facts : Calories 167.9, Fat 8.4, SaturatedFat 3.8, Cholesterol 19.5, Sodium 363.9, Carbohydrate 16.6, Fiber 2.7, Sugar 6.1, Protein 7.9

CHEESY CAULIFLOWER AND SPINACH MASH



Cheesy Cauliflower and Spinach Mash image

There's no sacrificing flavor with this delicious diet swap. Our Mashed Cauliflower is a great alternative to mashed potatoes, and it still tastes rich and creamy. Spinach, mozzarella and Parmesan pair perfectly with the garlic and herb flavor.

Provided by Green Giant

Categories     Trusted Brands: Recipes and Tips

Time 17m

Yield 4

Number Of Ingredients 5

1 (20 ounce) package Green Giant® Garlic & Herb Mashed Cauliflower
1 tablespoon olive oil
4 cups packed baby spinach
¾ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese, or more to taste

Steps:

  • Cook Green Giant® Garlic & Herb Mashed Cauliflower according to package directions.
  • Heat olive oil in large nonstick skillet over medium heat and cook spinach 5 minutes, stirring occasionally, or until wilted.
  • Combine Green Giant® Garlic & Herb Mashed Cauliflower, spinach, mozzarella and Parmesan cheese.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 10 g, Cholesterol 26.5 mg, Fat 12.5 g, Fiber 3 g, Protein 10 g, SaturatedFat 5.8 g, Sodium 634.7 mg, Sugar 0.4 g

CAULIFLOWER STALK PUREE WITH SPINACH - THE SUPER SOUP



Cauliflower Stalk Puree with Spinach - the Super Soup image

Save your cauliflower greens! They are edible! You may not expect much from a bowl of greens, but this soup is savory, delicious, and paleolithic. Garnish each serving with Parmesan cheese and parsley if desired.

Provided by Libby Asteak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 2h25m

Yield 4

Number Of Ingredients 9

5 cups chopped cauliflower stems and leaves
1 (14 ounce) can chicken broth
1 tablespoon minced garlic
1 teaspoon dried minced shallots
14 fluid ounces water, or as needed
2 tablespoons bacon drippings
¾ cup chopped onion
½ cup frozen chopped spinach, thawed and drained
salt and ground black pepper to taste

Steps:

  • Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. Cover pot and bring liquid to a simmer.
  • Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 11.5 g, Cholesterol 2.4 mg, Fat 0.5 g, Fiber 4.2 g, Protein 4.1 g, Sodium 564.6 mg, Sugar 4.9 g

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