Green and velvet. Velvet and green. The combination is romantic and dreamy, reminiscent of deep woodlands and winter cloaks, waist-coated gnomes and winter princesses. Comforting and richly nourishing, this creamy spinach soup is a wholesome belly warmer that will satisfy all the royals and rogues that sit around your kitchen table.
Steaming and smooth, it’s a wonderful way to up your intake of leafy greens. It was something I’d been missing from my legume eating days, when chickpeas provided the creamy consistency and added a layer of nuttiness to the flavour. In those days, I wasn’t making a rich bone broth on Sunday’s, and I wasn’t as enamoured with cauliflour as I am now. With just three ingredients, and that lovely touch of spice if you like, this soup is simplicity transformed to sublime.
(Roxy has jumped up onto my lap, to help me write this post. She needs a haircut.)
The basis of the soup is bone broth, and the quality of the stock is fundamental. Make your own, as we do, a huge pot of it, on Sunday. Let it simmer away for a good twelve hours, so the resultant broth is gelatinous and dense. It’s so easy. Put the filtered stock in a pot with water, a touch of ground cloves, and salt, and add the cauliflour. Bring to a boil, and simmer for ten minutes or so, until the cauliflour is cooked. Then add the spinach, pushing it down so that you break up the cauliflour at the same time that the spinach is wilting. Then blend it all with an immersion blender. Done.
Add a swirl of coconut cream for dramatic effect, if you like. And a glamourous grating of fresh nutmeg, if you’re okay with it.
I hope you enjoy this recipe. It’s become part of my weekly meal plan since cutting back on the high Fodmap greens, and it’s so much easier to digest than cabbage or broccoli. Let me know how you go with it!
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Best Wishes, Good Health
- 500 grams cauliflour ( 1 pound), roughly chopped
- 2 cups homemade beef broth
- 1 cup water
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 250 grams spinach, washed
- freshly ground nutmeg (omit for AIP, tastes fine without)
- Place the cauliflour, bone broth, water, ground cloves and salt into a pot and bring to a boil. Simmer for 10 minutes until the cauliflour is cooked.
- Add the spinach in handfuls, pressing it down into the soup with a wooden or plastic spoon, so that you break up the cauliflour at the same time.
- When all the spinach has been added and has wilted, blend the soup using an immersion blender.
- Serve immedietely, with a swirl of coconut cream and a sprinkling of freshly ground nutmeg, if using.
- This soup stores well in a covered container in the fridge. After three days it's still wonderful!