Spinach & Cauliflower Stalk Soup
Spinach is a phenomenal pack of all manner of nutritional goodness! I hesitate to use the term "superfood" since all real food is good, but it is one of those foods which provides so much in so little, it is worthy of the term.
Cauliflower stalks make a good bulking agent for soups and often, we're at a loss as to what to do with leaves and stalks trimmed off cauliflower.
Let's make a simple soup ...
First, chop and onion, toss it into your soup pan and soften it in some butter.
Take the good leaves and stalks reserved from previous preparation of cauliflower, wash them and chop them, tossing into the soup pan.
Add a couple of cloves of garlic if you like.
Soften lightly, then cover with bouillon or light stock - chicken would do well.
Raise the temperature and cook on until the leaves are really soft, topping up with water when necessary.
Once the food is all soft, blend it thoroughly with a hand blender.
Place a good handful of raw spinach into the soup and roughly blend. We don't want to cook the spinach too much, nor pulp it down - we want to see it as darker green speckles throughout the soup.
That's about it ... pour out into a bowl and enjoy!