This is what I made for dinner last night. After going to the farmer’s market and getting our produce for the week, I looked at what was in season and made a soup. Cauliflower, chard, and spinach. I also bought a beautiful head of romanesco, sometimes called roman cauliflower. But I guess it’s really considered a broccoli. Either way, it’s lovely….
If you are lucky enough to find some romanesco locally, you can substitute half of the cauliflower florets for this amazing vegetable.
This super tasty, nutrient-dense soup is an excellent way to get more greens into your family. Regular inclusion of greens in the diet has been found to prevent osteoporosis, iron-deficiency anemia, and vitamin-A deficiency; and believed to protect from cardiovascular diseases and colon and prostate cancers. Loaded with cauliflower, chard , and spinach, each serving provides you with tons of the anto-oxidant vitamin C, vitamin B’s, vitaminK, manganese, copper, iron, calcium, iron, and potassium.
I flavored this soup with a titch of curry. And a bit of coconut milk at the end makes it a creamy.
Once I’ve made the soup, I lightly puree it with an immersion hand blender. If you don’t have one, you can puree 2 cups of the soup in a regular blender and then add it back in.
- 4 cups cauliflower florets, chopped
- 1 bunch chard, chopped
- 3 cups baby spinach, chopped
- 1 small onion
- 4 cloves of garlic, minced
- 1 tsp curry powder
- 4 cups homemade broth (chicken, beef, or veggie)
- 2 cups filtered water
- ½-1 cup coconut milk (homemade or canned)
- salt and pepper to taste
- 2 TBS ghee, butter, or coconut oil
- In small skillet, saute onion in fat of choice until slightly brown and translucent
- Add minced garlic and saute on low heat for another minute
- Add curry powder into skillet and saute for about a minute, stirring to keep spices from burning (this brings out the flavor of the curry spices)
- Meanwhile, heat broth and cauliflower in medium soup pot and bring to simmer.
- Simmer , covered, for 10 minutes.
- Add chard and water. Simmer covered another 10 minutes
- Add spinach and simmer, covered, for another 5 minutes
- Turn off heat and stir in coconut milk and add sauteed onions, garlic, and spices
- Puree the soup just a tiny bit to make a creamier broth. (I use an emersion hand blender, but you can puree 2 cups of this soup in a regular blender and add back in to soup.)
- Salt and peper to taste
- Serve and ENJOY!!!