Cauliflower & Spinach Soup

I love making lots of soup in the winter time. This creamy, vegetarian soup is super healthy and satisfying! It’s also really quick and easy to make. I love using my food processor to shred the veggies because it’s saves me cutting time, and the soup cooks faster.

Cauliflower & Spinach Soup
  • Two 12 oz bags of frozen cauliflower, or one head
  • 2 cups fresh spinach, chopped
  • 4 cups vegetable broth
  • 1 medium onion
  • 3 carrots
  • 2 cans cannelini beans (optional, see notes)
  • 3 cloves garlic, diced
  • ½ cup coconut milk, or organic whole milk
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon coriander
  • salt and pepper
  1. Shred the carrots and onion in a food processor.
  2. In a large pot, bring the cauliflower, carrots, onions, broth and spices to a boil.
  3. Stir and add in the garlic.
  4. Cover, reduce heat to low and cook for 15 minutes.
  5. Add the spinach, milk or coconut cream and beans.
  6. Cook another 10-15 minutes on low, stirring occasionally.
*You can leave out the beans and just add in another 12 oz bag of cauliflower. *To thicken the soup, you can pour a couple cups into another pot and blend with an immersion blender; then add back into the soup pot.


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