Cauliflower And Spinach Soup- A Soothing Dish To Try

Step into a world of flavor. Cauliflower meets spinach in a dance of culinary delight making Cauliflower And Spinach Soup. Each sip whispers comfort. Their vibrant colors blend. Their textures unite. The aroma? Simply intoxicating.

Chefs adore its versatility. Fitness enthusiasts celebrate its nutrients. Families cherish the warmth it brings to dinner tables.

Cauliflower and spinach might seem ordinary on their own. Together? They’re extraordinary. Dive into a bowl of this luscious soup.

Let it transport you to a haven of taste. Prepare to be enchanted. Welcome to the essence of soulful cuisine.

What Is Cauliflower And Spinach Soup?

Cauliflower and spinach soup is a velvety blend of two nutritious vegetables. Cauliflower, known for its creamy texture when cooked, combines flawlessly with the earthy richness of spinach.

Infused with herbs and spices, this soup offers a symphony of flavors. Rich in vitamins and antioxidants, it not only tantalizes the taste buds but also boosts health.

It is a comforting dish, perfect for chilly days or when in need of a hearty, green embrace.

Can You Vary The Recipe With Other Ingredients?

Keto

• Use a high-fat broth like bone broth.
• Replace crème fraiche with heavy cream or a keto-friendly dairy alternative.
• Add butter or coconut oil for added fats.

Paleo

• Ensure the vegetable stock is paleo-friendly (free from additives and sugars).
• Swap crème fraiche with coconut cream for a dairy-free alternative.

Gluten-Free

• The base recipe is already gluten-free. Ensure the vegetable stock or any added seasonings are certified gluten-free.

Whole30

• Replace crème fraiche with a Whole30-compliant almond milk or coconut cream.
• Ensure the vegetable stock is free from sugars and additives.

Vegetarian

• The base recipe is already vegetarian. Just ensure you use a vegetarian-friendly stock, not a bone broth.

Vegan

• Replace crème fraiche with vegan sour cream or a dairy-free yogurt, or simply use coconut cream.
• Ensure the vegetable stock is vegan (some stocks use animal products).

Recipe Directions 

• Activate the sauté function on your soup maker or heat oil in a saucepan.
• Sauté onion and garlic for 5 minutes.
• If using a saucepan, transfer sautéed ingredients to your soup maker.
• Add cauliflower, spinach, ground coriander, and vegetable stock, ensuring not to exceed the MAX line. If required, fill with hot water up to the MIN line.
• Secure the lid and opt for the smooth setting.
• Once done, stir in the crème fraiche.
• Blend manually for 15-20 seconds for a creamy consistency.
• Serve hot, garnishing as desired.

Variations, Add-Ons, And Toppings 

Variations

• Spices: Spice up your soup with a dash of turmeric, cumin, or smoked paprika for added depth.
• Herbs: Basil, thyme, or rosemary can provide a fresh touch.
• Creaminess: Swap crème fraiche with coconut milk or almond milk for a different flavor and texture.

Add-Ons

• Proteins: Shredded chicken, diced ham, or crumbled tofu can amp up the protein content.
• Grains: Add cooked quinoa, barley, or rice to make the soup heartier.
• Veggies: Introduce diced carrots, celery, or bell peppers for added crunch and flavor.
• Beans & Legumes: White beans, lentils, or chickpeas can provide extra heartiness.

Toppings

• Crunch: Top with roasted nuts, toasted breadcrumbs, or croutons for a delightful crunch.
• Garnish: A sprinkle of fresh herbs like parsley, dill, or chives adds color and aroma.
• Cheese: Grated Parmesan, feta crumbles, or vegan cheese can elevate the soup.
• Drizzles: A dash of olive oil, truffle oil, or a swirl of yogurt can enhance richness.
• Heat: Red pepper flakes or a drizzle of chili oil for those who like it spicy.
• Seeds: Pumpkin seeds, sunflower seeds, or chia seeds offer a nutty flavor and added nutrition.
• Veggie Toppings: Roasted cauliflower florets, caramelized onions, or sautéed mushrooms can introduce texture and depth.

Can I Make Cauliflower And Spinach Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Preparation: Begin by chopping your onion and crushing the garlic. Break the cauliflower into florets.
• Sauté: In a pan, heat some oil and sauté the onion and garlic until translucent. This step adds depth to the flavor.
• Transfer: Move the sautéed onion and garlic into the slow cooker. Add the cauliflower florets, spinach leaves, and ground coriander.
• Liquids: Pour in the vegetable stock. If there’s space, you can add a bit more stock or water, but ensure not to overfill the cooker.
• Cooking: Cover and cook on the ‘low’ setting for 6-8 hours or the ‘high’ setting for 3-4 hours.
• Blending: Once cooked, blend the mixture to your desired consistency using a hand blender.
• Final Touch: Stir in the crème fraiche and season with salt and pepper. Let it sit for a few minutes before serving to meld the flavors.

Instant Pot

• Sauté Mode: Turn on the sauté function. Add oil, then sauté the chopped onion and crushed garlic until they’re translucent.
• Add Ingredients: Add the cauliflower florets, spinach, ground coriander, and vegetable stock. Make sure not to exceed the pot’s maximum fill line.
• Pressure Cook: Secure the lid. Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode and cook on high pressure for about 10 minutes.
• Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. Then, carefully turn the valve for quick release.
• Blending: Blend the soup to your preferred consistency using a hand blender.
• Final Touch: Stir in the crème fraiche, season, and serve.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

• Convenience: It’s ready-to-use, making it great for quick meals.
• Variety: Available in various flavors, including vegetable, chicken, beef, and bone broth.
• Shelf Life: The packaged versions can be stored for longer durations in the pantry.
• Additives: Some might contain preservatives, artificial flavors, or MSG.
• Sodium: Store-bought versions often have high sodium content, though low-sodium versions are available.
• Taste: Some people find the flavor of store-bought broths less rich than homemade ones.

Homemade Broth

• Flavor Control: You can customize the flavor by adjusting ingredients and seasoning.
• No Additives: Free from preservatives and artificial ingredients.
• Nutrient-Rich: When made from scratch, especially bone broths, it can be nutrient-dense.
• Economical: Can be made using vegetable scraps or leftover bones, making it cost-effective.
• Time-Consuming: It takes hours to simmer and extract flavors.
• Shorter Shelf Life: Needs to be used within a few days or frozen for longer storage.

How To Serve ?

• Temperature: Serve the soup hot. If it has cooled down during preparation, reheat it gently on the stove until it reaches the desired warmth.
• Presentation: Use a clean, wide bowl for a refined look. Pour the soup carefully into the center, ensuring it spreads evenly.
• Garnish: A swirl of crème fraîche, a drizzle of olive oil, or a sprinkle of fresh herbs (like parsley or chives) can enhance the appearance and flavor. Roasted cauliflower florets or sautéed spinach leaves can also be added for texture.
• Bread: On the side, offer crusty bread, whole-grain rolls, or garlic bread. These complement the soup’s creamy texture and can be used to soak up every last drop.
• Accompaniments: Consider pairing the soup with a light salad dressed with vinaigrette. The acidity and freshness of the salad can balance the soup’s creaminess.
• Dress Up with Toppings: Offer a variety of toppings on the side, such as roasted seeds (like pumpkin or sunflower seeds), croutons, grated cheese, or freshly ground black pepper. This allows diners to customize their bowls to their liking.
• Drink Pairing: Serve with a crisp white wine, such as Sauvignon Blanc, or a light herbal tea to complement the soup’s flavors.
• Soup Spoons: Use wide, shallow soup spoons for an easy eating experience.
• Ambiance: The overall dining experience is enhanced with the right setting. Consider soft background music, dimmed lighting, and a centerpiece like candles or fresh flowers.
• Seasonal Variations: In winter, serve the soup piping hot with a side of hearty bread. Consider offering it slightly cooler (but still warm) in warmer months and pair it with a refreshing iced drink.

Perfect Side Dishes

Breads

• Crusty Bread or Baguette: Perfect for dipping and soaking up the flavors.
• Garlic Bread: Adds a delightful aromatic flavor.
• Whole Grain Rolls: For a healthier, nutty accompaniment.
• Flatbreads: Such as naan or pita, which can be lightly toasted.

Salads

• Simple Green Salad: Mixing arugula, spinach, and lettuce with a light vinaigrette dressing can offset the soup’s creaminess.
• Tomato and Basil Salad: The freshness can balance the soup’s richness.
• Roasted Beet Salad: With goat cheese and walnuts for a mix of textures.

Proteins

• Grilled Chicken Strips: Seasoned with herbs, they can be meaty or even added directly into the soup.
• Pan-seared Tofu: A vegan protein option that can be marinated and lightly fried.
• Smoked Salmon: Thin slices can add a luxurious touch to the meal.

Vegetables

• Roasted Veggies: Bell peppers, zucchini, or carrots with a hint of olive oil and rosemary.
• Steamed Asparagus: Drizzled with a bit of lemon juice.
• Sautéed Greens, Such as kale or chard, with garlic and a sprinkle of red pepper flakes.
• Cheeses & Spreads
• Cheese Platter: Cheeses like brie, gouda, and sharp cheddar paired with some crackers.
• Olive Tapenade or Bruschetta: This can be spread on toasted baguette slices.
• Quinoa or Rice Pilaf: Lightly seasoned, it can add a grainy texture to the meal.

Potatoes

• Roasted Baby Potatoes: With rosemary and garlic for a hearty side.
• Potato Wedges: Lightly seasoned and baked till they’re crispy.
• Desserts: (for after the meal)
• Fruit Salad: A refreshing end to the meal.
• Light Sorbet: Like lemon or berry, it can cleanse the palate.

Storage And Make Ahead

• Make Ahead: Prepare the soup up to 2 days in advance, allowing flavors to meld for a richer taste.
• Storage: Cool the soup completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even heating.
• Texture Maintenance: Blend the soup again before reheating to maintain its smooth and creamy consistency.
• Garnish Fresh: Add a sprinkle of fresh herbs or a swirl of cream upon serving to refresh flavors and enhance presentation.

What Can We Do With Leftovers? 

• Creamy Pasta Sauce: Reduce the soup to a thicker consistency and toss with pasta for a creamy sauce.
• Baked Casserole: Mix with cooked rice, top with cheese, and bake.
• Pie Filling: Add some proteins or veggies, encase in pastry, and bake.
• Stir-in for Risotto: Add soup to a nearly finished risotto for creaminess.
• Gravy for Meat: Thicken with some flour and serve over roasted meat.
• Vegetable Curry Base: Spice it up with curry powder and add vegetables.
• Frittata Mix: Mix with beaten eggs and bake.
• Sandwich Spread: Blend to a thick paste and spread on sandwiches.
• Taco or Burrito Filling: Mix with beans, chicken, or other fillings.
• Chilled as a Dip: Thicken, chill, and serve with chips or veggies.

Cauliflower And Spinach Soup- A Soothing Dish To Try

5 from 4 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

150

kcal

A velvety blend of hearty cauliflower and vibrant spinach, this soup melds nutrition and flavor, offering a delightful culinary experience. Perfect for cozy evenings, it’s a bowlful of comfort and health.

Ingredients

• 1 1 Onion (Medium, Chopped)

• 600 g 600 Cauliflower

• 2 2 Garlic Cloves (Crushed)

• 1 tsp 1 Ground Coriander

• 150 g 150 Fresh Spinach Leaves

• 750 ml 750 Vegetable Stock

• 3 tbsp 3 Crème Fraiche

Step-By-Step Directions

• Preparation Steps
  Get your fresh ingredients ready. Chop the onion and crush the garlic cloves. Break the cauliflower into bite-sized florets. Wash and dry the spinach leaves.
• Cooking
  If your soup maker has a sauté function, turn it on. If not, grab a saucepan and place it on medium heat.
  Pour in the oil. Wait for it to heat up.
  Add the chopped onion and crushed garlic.
  Sauté these ingredients. Let them cook for 5 minutes or until they’re soft and aromatic.
  Turn off the sauté function. If you’re using a saucepan, now’s the time to transfer the onion and garlic to your soup maker.
• Blending
  Gently add the cauliflower florets, fresh spinach leaves, and sprinkle in the ground coriander.
  Pour in the vegetable stock. Watch the levels. Don’t fill past the soup maker’s MAX line. If you’re short on liquid, simply add hot water until you reach the MIN line.
  Secure the soup maker’s lid. Choose the smooth setting and let the magic happen.
• Final Touches
  After the cycle ends, lift the lid. Spoon in the crème fraiche.
  Use the manual blend setting. Blend for 15 to 20 seconds. This step ensures a creamy, velvety texture.
• Serving
  Pour the soup into bowls. Serve piping hot.
  Additional Options: Consider a sprinkle of fresh herbs or a dash of pepper for an extra kick.
• EQUIPMENT LIST
• Soup Maker (optional)
• Saucepan or Dutch Oven
• Blender or Immersion (Stick) Blender
• Knife and Cutting Board
• Measuring Spoons and Cups
• Wooden Spoon or Silicone Spatula
• Ladle
• Fine Mesh Strainer (optional)
• Thermometer (optional)
• Airtight Containers
• Bowls

Notes

• The soup’s consistency can be adjusted by altering the vegetable stock amount.
• For a creamier texture, consider blending more of the soup.
• Fresh herbs like basil or parsley can be added for an extra flavor dimension.
• To enhance its richness, try drizzling a bit of olive oil or truffle oil on top before serving.
• For those watching their salt intake, use low-sodium vegetable stock or homemade broth.
• The soup serves as a versatile base; feel free to experiment with additional veggies or spices.
• If storing, always let the soup cool to room temperature before refrigeration to maintain the best flavor and texture.

Nutrition Table 

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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