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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.

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Comments

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

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

Don't tell the fundies!

This sounds yummy. I'll going to try it this weekend. Thanks for sharing it. xo

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