Spinach, Cauliflower, and Rice Puree Soup with Whole Grain Tartines
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Spinach, Cauliflower, and Rice Puree Soup with Whole Grain Tartines
Ingredients
- Frozen spinach discs - 10.6 oz
- Cauliflower - 10.6 oz
- Rice - ½ cup
- 10% cream - 3 fl oz
- Toasted Sesame - to taste
- Coarse Salt - to taste
- Ground Nutmeg - a pinch
- Paprika - a pinch
- Sourdough Bread - 4 pieces
- Feta cheese - 2.8 oz
- Honey - 4 tablespoons
- Walnuts - 2.3 oz
Step by Step guide
Step 1
Boil 1.2 liters of water in a small pot. Add the spinach to the boiling water. Cook over medium heat, leaving the lid slightly ajar.
Step 2
If the rice is starchy, rinse it in a bowl, draining the water several times until it becomes clear. After 5 minutes of cooking the spinach, add the rice.
Step 3
Rinse the cauliflower and break it into florets. Add it to the spinach and rice. Cook everything together for 25–30 minutes, until nearly done.
Step 4
For the tartines, spread the bread with feta cheese, then top with dollops of honey and walnut quarters.
Step 5
Remove the soup from the heat and blend everything with an immersion blender. Stir in the cream, salt, nutmeg, and paprika. Add the sesame seeds without blending.
Step 6
Simmer the soup for another 3–5 minutes. Serve with the tartines and enjoy the balanced flavor and healthy ingredients.
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