Cauliflower Spinach Potato Soup

Extraordinarily healthy, tasty, quick and easy! Spinach puree soup with cauliflower and potatoes is hearty, aromatic, thick. You can serve it with or without sour cream — the second option is suitable for a Lenten table.
cook time: 40 min
Freya Ashford
Cauliflower Spinach Potato Soup

Nutrition Facts (per serving)

78
Calories
3g
Fat
10g
Carbs
3g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 1 tbsp
Potato 100 g
Sour cream 2 tbsp
Cauliflower 100 g
Greenery to taste
Spinach 100 g

Recipe instructions

Step 1

Step 1
Preparing the ingredients. Wash and peel the potatoes.

Step 2

Step 2
We cut the peeled potatoes, not necessarily finely, since they will be cooked with the cauliflower, and then we will chop everything with a blender.

Step 3

Step 3
Place the spinach in a saucepan, add boiling water, add salt and cook over low heat for 5-7 minutes, no more.

Step 4

Step 4
Place the potatoes and cabbage in another pan, pour boiling water so that the vegetables are covered with water, and cook over medium heat. When the potatoes become soft, add salt and pepper.

Step 5

Step 5
After about 5 minutes of cooking, you can help the spinach turn into balls.

Step 6

Step 6
Pour flour into the potato and cabbage part, mix, grind with a blender, mixing into a homogeneous mass. Leave for 5 minutes on a hot, switched off stove so that the flour is saturated with the broth liquid. You can lightly fry the flour in the oven or in a frying pan.

Step 7

Step 7
Grind the spinach in a blender. And — we serve! To serve, you can mix or use different colors of the parts of the dish in the decoration — for example, like mine. Serve the soup chilled with sour cream and fresh herbs.

Step 8

Step 8
We decorate the soup in our own way)

Step 9

Step 9
I drew sour cream patterns on it)

Additional rubrics

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