Cauliflower Stalk Puree with Spinach - the Super Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 60 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.