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Cauliflower Stalk Puree with Spinach

Recipe by: Libby Asteak

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook2 h 10 m
  • Ready In2 h 25 m
  • 1Combine 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.
  • 2Heat 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.
  • 3Pour 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.
Footnotes
  • Cook's Note:
  • For a vegan option, substitute olive oil for bacon fat and vegetable broth for chicken broth.
Ingredients
  • 4 servings
  • 122 cals
  • 5 cups chopped cauliflower stems and leaves
  • 1 (14 ounce) can chicken broth
  • 1 tablespoon minced garlic
  • 1 teaspoon dried minced shallots
  • 14 fluid ounces water, or as needed
  • 2 tablespoons bacon drippings
  • 3/4 cup chopped onion
  • 1/2 cup frozen chopped spinach, thawed and drained
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    122
    6%
  • Fat:
    7.5
    12%
  • Carbs:
    11.5
    4%
  • Protein:
    4.1
    8%
  • Cholesterol:
    9
    3%

Based on a 2,000 calorie diet

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