Healthy Cream Of Spinach Soup (No Cream!)

1. 1

   Remove the green leaves from the cauliflower, remove the stem and chop the florets coarsly.

2. 2

   Wash the spinach well, dry in a towel or salad spinner and chop coarsely.

3. 3

   In a stock pot, heat the oil over medium heat and add the garlic, cook for just 30 seconds.

4. 4

   Add the cauliflower, broth and salt; bring to a boil. Reduce heat and simmer for 15 minutes. Add the spinach and cook another 5 minutes, until the spinach is wilted and the cauliflower tender. Mix in the mustard and thyme.

5. 5

   Using a hand-held immersion blender, puree the soup in the pot until smooth.

6. 6

   Add pepper and additional salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.