Cauliflower Soup with Spinach, Mushrooms and Parmesan
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 tbs extra virgin olive oil
  • ¼ red onion, diced
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 1 14.5 oz. can diced tomatoes plus ½ can water
  • 32 oz. vegetable broth
  • 1 c water
  • 1 head cauliflower, washed and cut into bite size pieces
  • 4 oz baby portabello mushrooms, chopped
  • ¾ c chickpeas
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp parsley
  • 1 tsp garlic salt
  • ¾ tsp crushed red pepper
  • 2 Tbs parmesan cheese
  • 3 handfuls fresh baby spinach
Instructions
  1. In a large pot, heat olive oil on medium. Add in the red onion and garlic, add a dash of salt and pepper and sauté until softened, about 3 minutes. Toss in the carrots and cook an additional 5 minutes.
  2. Reduce heat to medium low and add in the diced tomatoes, ½ can of water, the vegetable broth and additional water. Stir in the cauliflower, mushrooms, chickpeas and all of the seasonings from the salt to the crushed red pepper.
  3. Stir in the parmesan cheese and reduce heat to low. Cook on low for 2-3 hours, stirring occasionally and adding salt/pepper to taste.
  4. Before serving, stir in handfuls of baby spinach and enjoy with a dusting of parmesan cheese.
Recipe by Keys to the Cucina at https://keystothecucina.com/2015/02/18/cauliflower-soup-with-spinach-mushrooms-and-parmesan/