At $2.20 a bowl, Cauliflower Spinach Soup is a perfect way to introduce more vegetables and healthy spices into our diet. Fill your soup bowl with cauliflower, spinach, carrots, and tomatoes. Then we add a wonderful homemade tomato broth. Lastly the soup is finished with fresh cilantro. How healthy does that sound? And feel free to get creative with adding a little crunch with a topping of nuts. Doesn’t this soup look beautiful! For those who are looking for low-carb options, just reduce or eliminate the lentils from this soup.
For our Cauliflower Spinach Soup we start with measuring our spice ingredients. The blend of these spices provides a wonderful, complex flavor. I love cooking and baking with these spices. Ground Cumin is wonderful for its earthy, nutty, and spicy taste. Ground Coriander provides a delicate, earthy, spicy sweet flavor with a citrus undertone. Next we add Ground Turmeric from the ginger family known for its anti-inflammatory and antioxidant properties. Lastly we have our favorite spice, ground cinnamon with its sweet and woody fragrance.
Cauliflower Spinach Soup Preparation
Now it is time to make our Cauliflower Spinach Soup! Let’s start with cleaning and chopping our vegetables. In a large soup pot heat the olive oil. Carefully add the chopped onions to the hot oil cooking until tender. Stir in the spices letting them cook for a few minutes to release their flavors. Pour in the soup broth ingredients bringing to a soft boil. Once the broth reaches a soft boil, add the chopped vegetables and reduce the heat to simmer. Simmer until vegetables are tender. When ready to serve the soup, add the fresh spinach to each soup bowl. Ladle the hot soup into the bowl stirring in the spinach. Top each soup bowl with fresh cilantro. Consider adding nuts for a crunchy topping.
Many people are asking for low-carb options. For this recipe consider reducing or eliminating the lentils and potentially increasing the vegetables in your Cauliflower Spinach Soup.
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Cauliflower Spinach Soup
- Cutting board and knife
- Large soup pot with lid
- 2 cups Onions chopped
- 1 tbsp Olive Oil
- 2 tsp Garlic minced
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Ground Turmeric
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Pepper
Soup Broth Ingredients
- 6 cups Vegetable Broth
- 2 cups Water
- 2 cups Tomatoes diced
- 2 tbsp Tomato Paste
- 2 cups Cauliflower chopped
- 2 cups carrots chopped
- 1 cup Lentils
- 8 cups Chopped Fresh Spinach add when serving the soup
- Chopped Fresh Cilantro
- Nuts optional
- In a large soup pot heat the olive oil.
- Add the onions cooking until tender.
- Add the remaining spice ingredients and cook for a few minutes to release their flavors.
- Add the soup broth ingredients bringing to a soft boil.
- Add the vegetables, cover and simmer until vegetables are tender.
- When ready to serve the soup, add the fresh spinach to each soup bowl.
- Ladle the hot soup into the bowl.
- Stir the soup to incorporate the spinach.
- Top each soup bowl with fresh cilantro.
- Consider adding nuts for a crunchy topping.