Blended Spinach Cauliflower Soup with Lemon and Herbs

Creamy, blended spinach cauliflower soup that is nourishing, loaded with veggies and flavor with lemon and cayenne to brighten it up.

Course Soup and Stew

Cuisine American, French

Diet Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 78kcal

1 Tablespoon avocado oil
1 small onion diced (about 1 cup)
1 1/2 teaspoons minced garlic about 3 medium cloves
6 cups chicken broth or vegetable broth
1 head of cauliflower cut into 1-2" florets (about 3-4 cups or a 12-16 ounce bag of pre-cut florets)
6 cups spinach loosely packed, about 4 oz.
1/2 cup parsley
2 Tablespoons lemon juice
1/4 teaspoon cayenne pepper optional
1 teaspoon dried thyme or 1 Tablespoon fresh
Salt and pepper to taste *I use low-sodium broth and normally need to add 1 tsp. salt and 1/2 tsp. pepper)

Heat coconut oil in a large pot on medium heat. Add onion and sauté for 3-4 minutes until starting to turn translucent. Add garlic and sauté a minute longer.
Add cauliflower and broth and bring to a boil. Turn down to medium-low and simmer with the lid on for 20 minutes or until cauliflower is soft.
Add spinach, parsley, lemon juice, cayenne, and purée with an immersion blender until smooth (2-3 minutes usually). Season with salt and pepper to taste and adjust other seasonings (cayenne and lemon) if desired.
Garnish with additional parsley, thyme, and/or a drizzle of coconut milk or heavy cream if desired.