Cauliflower spinach soup

Cauliflower spinach soup

Oct 8 2020



Serves 5

When fall arrives soup season starts. I have a couple of soup recipes the blog that I keep going back to but I can't help it and come up with new flavor combination.... This one feels really smooth and creamy (no cream added) and is a must!


  • 1 onion, chopped
  • 2 celery stalks
  • 1 medium cauliflower head
  • 3-4 cups of baby spinach
  • 4-5 cups of stock (I used veggie stock but chicken works as well)
  • 2-3 tbsp of olive oil
  • Salt and pepper
  • Herbamare veggie salt
  • Optional: cooked chickpeas or edamame , peas (for added proteins)


Sauté the chopped onion and celery with the olive oil for 5 minutes until translucent. Meanwhile wash and roughly cut the cauliflower. Add it to the pot and season with salt pepper and I also like adding veggie salt (I use Herbamare, but you can find veggie salt everywhere, it really brings extra flavor to dishes).

Stir for a couple of minutes until everything is nicely coated. Add the stock, bring to a boil then simmer for 12-15 minutes until the cauliflower is soft and you can pick through it with a fork. Add the spinach and also beans and peas if you are using them and cook for 1 or 2 more minutes. Blend it all until smooth either using an immersion blender or by carefully transferring to regular blender. Taste and adapt seasoning and enjoy this super delicious vibrant soup!

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