INGREDIENTS
2 tablespoons olive oil
2 cloves garlic, smashed
1 medium onion, chopped
2 celery heart stalks, chopped
4 cups Cauliflower florets
3 cups vegetable or chicken stock
½ cup white wine
1 pound fresh spinach leaves
6 tablespoons raw pine nuts, divided
A few dashes Worcestershire sauce (substitute soy sauce for vegetarian version)
Fresh ground black pepper, to taste
½ cup feta cheese, crumbled
pomegranate seeds, optional
DIRECTIONS
- In a large pot, sauté garlic, onions and celery in olive oil until fragrant, about 4-5 minutes.
- Add wine, stock and cauliflower. Bring to a boil then reduce heat to low and cook, covered, until tender, about 25 minutes. Meanwhile, toast 3 tablespoons pine nuts in dry pan or in toaster oven at 325 degrees for 5-7 minutes; reserve.
- Add spinach to cauliflower and cook until just wilted, a few minutes.
- Place in blender with 3 tablespoons raw pine nuts and purée. You may need to do this in two ore more batches.
- Pour into soup bowls and garnish with feta cheese and toasted pine nuts. Sprinkle some pomegranate seeds on top for a festive look.
Source : Jeanette's Healthy Living
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