200gfresh spinach (7.1oz) or frozen spinach (220g/7.8oz)
1vegetable stock or bone broth or chicken stock - you can make your own (4 cups/1 quart)
1cupcream or coconut milk (240ml/8 fl oz) + 6 tbsp for garnish
0.25cupghee or coconut oil - you can make your own ghee (55g/1.9oz)
1tspsalt or to taste (I like pink Himalayan rock salt)
Freshly ground black pepper
Optional: fresh herbs such as parsley or chives for garnish
1
Peel and finely dice the onion and garlic. Place in a soup pot or a Dutch oven greased with ghee and cook over a medium-high heat until slightly browned. Wash the spinach and watercress and set aside.
2
Cut the cauliflower into small florets and place in the pot with browned onion. Add crumbled bay leaf. Cook for about 5 minutes and mix frequently.
3
Add the spinach and watercress and cook until wilted for just about 2-3 minutes.
4
Pour in the vegetable stock and bring to a boil. Cook until the cauliflower is crisp-tender and pour in the cream (or coconut milk).
5
Season with salt and pepper. Take off the heat and using a hand blender, pulse until smooth and creamy.
6
Serve immediately or chill and keep refrigerated for up to 5 days. Freeze for longer.
7
Just before serving, drizzle some cream on top. Enjoy! 🙂
200gfresh spinach (7.1oz) or frozen spinach (220g/7.8oz)
1vegetable stock or bone broth or chicken stock - you can make your own (4 cups/1 quart)
1cupcream or coconut milk (240ml/8 fl oz) + 6 tbsp for garnish
0.25cupghee or coconut oil - you can make your own ghee (55g/1.9oz)
1tspsalt or to taste (I like pink Himalayan rock salt)
Freshly ground black pepper
Optional: fresh herbs such as parsley or chives for garnish
Directions
1
Peel and finely dice the onion and garlic. Place in a soup pot or a Dutch oven greased with ghee and cook over a medium-high heat until slightly browned. Wash the spinach and watercress and set aside.
2
Cut the cauliflower into small florets and place in the pot with browned onion. Add crumbled bay leaf. Cook for about 5 minutes and mix frequently.
3
Add the spinach and watercress and cook until wilted for just about 2-3 minutes.
4
Pour in the vegetable stock and bring to a boil. Cook until the cauliflower is crisp-tender and pour in the cream (or coconut milk).
5
Season with salt and pepper. Take off the heat and using a hand blender, pulse until smooth and creamy.
6
Serve immediately or chill and keep refrigerated for up to 5 days. Freeze for longer.
7
Just before serving, drizzle some cream on top. Enjoy! 🙂
THIS SOUNDS SO DELICIOUS ! It is on my menu for this coming week ! Can’t wait to make it !