Healthy Cream of Spinach Soup (No Cream!) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This heart-healthy soup gets its creaminess from cauliflower instead of high fat cream. Substitute vegetable broth for the chicken broth and it becomes vegetarian. Ingredients:
1 lb cauliflower |
1 1/2 lbs fresh spinach |
2 tablespoons olive oil |
2 garlic cloves, minced |
6 cups chicken broth |
1 teaspoon salt |
1 tablespoon dijon mustard |
1 teaspoon dried thyme |
fresh ground pepper |
Directions:
1. Remove the green leaves from the cauliflower, remove the stem and chop the florets coarsly.
2. Wash the spinach well, dry in a towel or salad spinner and chop coarsely.
3. In a stock pot, heat the oil over medium heat and add the garlic, cook for just 30 seconds.
4. Add the cauliflower, broth and salt; bring to a boil. Reduce heat and simmer for 15 minutes. Add the spinach and cook another 5 minutes, until the spinach is wilted and the cauliflower tender. Mix in the mustard and thyme.
5. Using a hand-held immersion blender, puree the soup in the pot until smooth.
6. Add pepper and additional salt to taste.
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