Thursday, May 2, 2013

Creamy Cauliflower Soup with Spinach

2 heads cauliflower
1 TBL olive oil or coconut oil
2 onions, peeled and chopped
3 cloves garlic, sliced
*
1 quart chicken broth (preferably homemade)
1 tsp salt, or to taste
4 C baby spinach

  1. Remove large green leaves from both of the cauliflowers. With a paring knife, remove the cores. Rinse under running water and set aside.
  2. In a large pressure cooker, heat the oil and sauté onions and garlic over medium heat. Cook until softened and fragrant, about 5 minutes.
  3. To the pot add both cauliflower (whole is fine), seal the lid and bring to high pressure for 10 minutes. Remove from heat and bring pressure down by holding closed pot under cold running water (quick release method). Once the pressure valve is down, open lid away from you. 
  4. With a sharp knife cut up the cauliflower in large pieces while it is in the pot. Add the chicken broth and salt to taste. 
  5. Purée the cauliflower in the pot with a hand-held immersion blender. Add spinach and allow to wilt in the hot soup before serving.

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