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Ingredients
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5 cups chopped cauliflower stems and leaves
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1 (14 ounce) can chicken broth
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1 tablespoon minced garlic
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1 teaspoon dried minced shallots
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14 fluid ounces water, or as needed
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2 tablespoons bacon drippings
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¾ cup chopped onion
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½ cup frozen chopped spinach, thawed and drained
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salt and ground black pepper to taste
Directions
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Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. Cover pot and bring liquid to a simmer.
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Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.
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Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.
Cook's Note:
For a vegan option, substitute olive oil for bacon fat and vegetable broth for chicken broth.
Nutrition Facts (per serving)
60 | Calories |
1g | Fat |
12g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 60 | |
% Daily Value * | |
Total Fat 1g | 1% |
Cholesterol 2mg | 1% |
Sodium 565mg | 25% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 4g | 15% |
Total Sugars 5g | |
Protein 4g | 8% |
Vitamin C 62mg | 69% |
Calcium 67mg | 5% |
Iron 1mg | 6% |
Potassium 501mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.