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Pureed Cauliflower and Spinach Soup Recipe


Heart Chakra Soup

Heart Chakra Soup

© Phylameana lila Desy
Make a tasty heart chakra soup that can be served hot or cold. Serve it cold in the summertime or warm in the winter. The best part is that it is really simple to prepare and cook. The green color of this healthy soup is especially appetizing.
This soup recipe is part of a series of recipes that are focused on fueling the chakras.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Six Servings


  • 2 tablespoons rice bran oil
  • 9 ounce package fresh spinach
  • l head of cauliflower, cut white flowers into one inch size chunks
  • 1 cup coarsely chopped onion
  • 2 cups vegetable broth
  • 2 cups water
  • sea salt and freshly ground pepper
  • fresh parsley or cilantro for garnish


Warm rice bran oil in the bottom of a soup kettle on your stove top.

Add chopped onion and cook until translucent, stir often so as not to scorch the onions.

Add cauliflower chunks, broth, and water to the kettle and bring to a boil.

Reduce heat to simmer and cook until cauliflower is tender (approx. 15-20 minutes).

Remove kettle from burner and stir in spinach allowing it to wilt.

Puree the kettle contents with a hand blender until smooth and creamy.

If you prefer a chunky soup, blend only half portion, leaving the rest in chunks.

Add salt and pepper as desired (I like a pinch of sea salt and a generous mill grinding of pepper).

Serve with a garnish of fresh parsley or cilantro.

This makes an appetizing green-colored soup that is truly heart-healthy!

You may substitute rice bran oil with olive oil or unsalted butter. If you prefer exchange the vegetable broth with a low sodium beef or chicken broth.

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