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Cauliflower spinach and potato puree soup

Cauliflower, Spinach, and Potato Purée Soup

Wonderfully wholesome, tasty, and quick! This spinach purée soup with cauliflower and potato is hearty, fragrant, and thick. Serve it with sour cream or without — the second way works for a meatless meal.

MiracleWaterfall

Recipe author

Cauliflower spinach and potato puree soup

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Composition / ingredients

Servings:

Spinach

100

Potatoes

100

Cauliflower

100

Salt

Ground black pepper

Flour

Sour cream

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 3 g

Fats 19 % 3 g

Carbohydrates 63 % 10 g

76 kcal

GI: 78 / 0 / 22

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients. Wash and peel the potatoes.
Step 2:

Cut the peeled potatoes — they don't need to be small, since they'll cook with the cauliflower and then get blended.
Step 3:

Put the spinach in a pot, cover with boiling water, salt it, and cook over low heat for 5–7 minutes — no longer.
Step 4:

Put the potatoes and cauliflower in a separate pot, cover with boiling water, and cook over medium heat. Once the potatoes are soft, add salt and pepper.
Step 5:

After about 5 minutes, you can help the spinach leaves unfurl from their clumps.
Step 6:

Stir the flour into the potato-and-cauliflower pot and blend it all smooth. Let it sit for about 5 minutes on the turned-off warm burner so the flour absorbs the broth. You can also lightly toast the flour first in the oven or a skillet.
Step 7:

Blend the spinach smooth — and serve! You can swirl the two purées together or plate the different colors separately for a pretty presentation, like I did. Serve the soup with sour cream and fresh herbs, chilled.
Step 8:

Decorate the soup however you like.
Step 9:

I drew swirls of sour cream on top.

This soup is very straightforward to make, but there are a few notes about cooking it and getting the color right. 1. Don't cook the spinach with the rest of the vegetables — either cook everything separately and combine at the end, or cook all the vegetables together and add the spinach only in the last 5 minutes. The second way is simpler, since you blend everything at once, but the soup will end up a uniform light green. 2. The first time I made this I tried adding carrot, which gave it an odd murky color (though the flavor was fine — the carrot's sweetness balanced the spinach's tang). So if you want carrot, cook it separately (in its skin, say) and stir whole pieces into the already-blended soup. 3. If you cook the spinach separately from the potato and cauliflower (as I did), salt all the parts but add black pepper only to the potato-cauliflower part.