Spring Garden Soup

You will need:

one pound of fresh spinach
one head of cauliflower, coarsely chopped
one large onion (or two smaller ones), chopped
about 8 cloves of garlic, crushed and chopped
a pinch (or two, depending on your taste) of red pepper flakes
4 tablespoons or so of butter (you can sub olive oil)
6 cups of vegetable broth (chicken broth would work too)
fresh yoghurt (or sour cream if you must)
salt and pepper to taste

In a large, heavy saucepan, melt the butter then add chopped onions and garlic. Cook until the onions are translucent. Add the red pepper flakes and cook another minute or so. Add 1/2 cup of water and the spinach. Stir it around a bit, maybe put a lid on the pan for a minute until the spinach is cooked down a little. Add the cauliflower and the broth. Bring to a boil, turn down the heat, put on a lid and allow to simmer for about half an hour.

Blend the whole concoction until completely smooth. I used to use a food processor, but I am a total convert to the immersion blender now.

Salt and pepper to taste and serve in bowls with a dollop of yoghurt in the middle.

Beautiful and oh-so-tasty!

P.S. You can eat it chilled on the second day.

Comments

[danni]

I can't wait to try this! I love your spinach soup, it's simmering as I type. Thanks!

[frog]

If it were legal for me to marry anything, I'd marry our immersion blender.

Don't tell the fundies!