Cauliflower and Spinach Soup with Tarragon


• Warm the olive oil in a large saucepan.

• Add the leaks and saute for 3 to 4 minutes until softened.

• Add the cauliflower, turnips, and stock.

• Bring to a simmer and cover.

• Cook until the vegetables are tender (about 20 minutes).

• Turn off the heat and stir in the spinach, which will wilt instantly.

• Puree the soup in a blender.

• Pour the soup into a clean saucepan and reheat.

• Season with tarragon, salt, and pepper.

Cauliflower and Spinach Soup with Tarragon Photo Gallery

Courtesy of Colette Cranston

Serves 2 to 4


2 tbsp of olive oil

1 cup of leeks, thinly sliced (white and pale green parts only)

1 lb. of cauliflower florets

1 turnip, peeled and cut into chunks

1 lb. of chicken or vegetable stock

1 lb. of baby spinach

2 tsp of fresh tarragon, minced salt and pepper to taste

Maybe You Like Them Too

Leave a Reply