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–+ servings

VEGAN Creamy Cauli + Spinach Soup

Today, it's bad weather outside, and I am also a little under-the-weather. I really wanted to make something creamy, warm, and fuzzy, but filled with VEGGIES! So I made up this cauliflower- spinach - potato soup recipe! Hope you enjoy!
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Total Time 40 minutes
Course Appetizer, Main Course, Side Dish, Soup
Servings 3 -4 servings

Ingredients
  

  • 2 medium potatoes
  • 3 cups fresh spinach
  • 1 small clove garlic
  • ½ shallot finely chopped
  • 1 head of cauliflower or about 3 cups florets
  • 1 cup unsweetened almond milk
  • 3-4 tablespoons olive oil
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400°F.
  • Chop the cauliflower into florets, toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until golden and tender.
  • Bring a small pot of water to a boil and blanch the spinach for 2 minutes. Drain and set aside.
  • Pierce each potato with a fork and microwave for 8-10 minutes, until soft and fully cooked.
  • In a blender, combine the roasted cauliflower, cooked spinach, peeled and roughly chopped potatoes, garlic, shallot, almond milk, and a splash of Pour the blended soup into a pot and warm on the stove over low heat. Taste and adjust seasonings if needed.
  • Pour the blended soup into a pot and warm on the stove over low heat. Taste and adjust seasonings if needed.
  • Drizzle with extra olive oil and, if you’d like, stir in a handful of extra spinach for a pop of color! Enjoy!! xx
Keyword Cauliflower, Spinach
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