Spinflower Soup
Author: 
 
Spinflower Soup Author: Michele Wolfson Serves: 4-6 servings Adapted mostly from Rachael Ray's Spinoccoli Soup
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter (omit butter and use more olive oil if vegan)
  • 2 leeks, whites and light green tops, chopped
  • 4 cloves garlic, chopped
  • 1 small head cauliflower, trimmed and chopped
  • 1 large sweet potato, small cubed
  • Salt and pepper
  • 2 quarts vegetable stock
  • 10 ounces spinach, stemmed and coarsely chopped
  • 1 handful basil, thinly sliced
Instructions
  1. Heat olive oil in a medium soup pot or Dutch oven over medium heat.
  2. Add butter and melt; when it foams, add leeks and garlic, and stir 2 minutes.
  3. Add cauliflower, sweet potatoes and season with salt and pepper.
  4. Raise heat to medium-high and cover to sweat 5 minutes, stirring occasionally.
  5. Add stock and bring to boil. Wilt in the spinach, then throw in the shredded basil and then blend with an immersion blender or purée in batches in a vitamix, blender, or food processor. You can add a cup of water if soup is too thick. Adjust seasoning.
Recipe by The Dirt on Vegetables at http://www.thedirtonvegetables.com/2016/02/cauliflower-spinach-soup/