Creamy Spinach and Cauliflower Soup


Serves 10-12


4 Tbsp or .5 stick of butter or Earth Balance spread

2 Tbsp Canola Oil or Extra Virgin Olive Oil

1 Tbsp finely chopped fresh Rosemary

1 Tbsp finely chopped fresh Thyme

1 tsp ground Peppercorns

1 medium Red Onion or Shallot, chopped

4 garlic cloves, peeled

1 large or 2 small heads of Cauliflower, cut into florets

(about 3.5 pounds)

1 small Red Potato, peeled and chopped

1 pound Spinach, rinsed with tough stems removed

1 C milk, Coconut Milk, Soy Milk, your choice

2 Tbsp Sun Fire Salt or Celtic Salt

8 C Water

Place butter, oil, rosemary, thyme and ground peppercorns in a large pot and heat over  medium heat until the butter is melted and the herbs are fragrant, about 2 minutes. Add the onion and garlic and cook until they are soft, stirring often, about 3 minutes. Add the cauliflower and potato and cook for 3 minutes. Add the spinach, milk, salt, and water and bring to a boil. Reduce the heat to a gentle simmer, cover and cook until the cauliflower easily mashes against the side of the pot, about 30 minutes.

Transfer some of the soup into a blender to a maximum of 75% full, cover and pulse to release some heat. Blend the soup until it is completely smooth and pour into a clean pot. Repeat with remaining soup. Bring the soup back to a boil, taste for seasoning, and serve.

AMAZING. So decadent!