Name: Spinach and cauliflower soup
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1/3 cup olive oil; 2 leeks, white parts only, diced; 4 clove garlic, sliced; 1 bayleaf; 2 tablespoon thyme, finely chopped; 1/2 teaspoon nutmeg, freshly grated; 1 cauliflower, cut into florets; 1 litre chicken stock (homemade if you have it); 800 gram spinach, washed; crème fraîche, to serve; 1/2 cup chives, finely chopped, to serve

Spinach and cauliflower soup

Reap all the benefits of this nutritionally dense, iron-loaded vegetable in this tasty spinach and cauliflower soup. Warming, healthy and delicious, this creamy soup is beautiful served with bread.

Ingredients

1/3 cup olive oil

2 leeks, white parts only, diced

4 clove garlic, sliced

1 bayleaf

2 tablespoon thyme, finely chopped

1/2 teaspoon nutmeg, freshly grated

1 cauliflower, cut into florets

1 litre chicken stock (homemade if you have it)

800 gram spinach, washed

crème fraîche, to serve

1/2 cup chives, finely chopped, to serve

Method

1.Heat the oil in a large pot and sauté the leeks, garlic and herbs until soft.

2.Season with salt and pepper, add nutmeg, cauliflower and stock, cover and bring to the boil. Reduce heat and simmer for 30 minutes or until the cauliflower is soft.

3.Add spinach and cover pot for a minute to let it wilt.

4.Pour soup, in batches, into a processor or blender and whiz until smooth. Taste and add more seasoning if necessary. The soup can be chilled or frozen at this stage.

5.Reheat soup after blending and serve with a dollop of crème fraîche and a sprinkle of chives.

Check label of chicken stock if eating gluten-free.
Note

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Ingredients

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