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
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.