This recipe comes from my favorite soup cookbook, A Good Day For Soup. I received it for a gift in 1997 and have been using it ever since. There’s a whole chapter dedicated to “Slender Soups”, and the next several Skinny Soup Sundays will feature soups from this section. I can’t recommend this book highly enough.
The text and directions come directly from A Good Day For Soup, though the calorie estimations are my own.
The cool green color of this light soup make it especially inviting, crisscrossed as it is with shreds of fresh spinach. We sometimes use green cauliflower, which produces a much darker puree. Either way, this fragrantly spiced soup is a treat.
- 1 medium head cauliflower, coarsely chopped
- 3 leeks, white parts only, thoroughly washed and sliced
- 2 cloves garlic, minced
- 5 cups Chicken or Vegetable stock
- 1 teaspoon cumin seed, toasted
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon cayanne
- 6 oz (6 cups) fresh spinach, coarsely chopped
- salt and pepper
In a large saucepan, combine cauliflower, leeks, garlic, and stock. Bring to a boil, reduce heat, and simmer, uncovered, until vegetables are tender, about 15 minutes. Add cumin, nutmeg, cayenne, and half the spinach. Cook another 5 minutes. Puree in a blender or food processor. Reheat with remaining spinach. Taste for salt and pepper and serve.