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Spinach Cauliflower Soup

Spinach Cauliflower Soup

A delicious and veggie-packed soup, perfect for springtime!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soup
Servings 6 servings


For Spinach Cauliflower Soup

  • 2 Tablespoons olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic chopped
  • 1 head cauliflower broken into florets
  • 4 cups chicken or vegetable stock
  • 2 cups water
  • 2 large handfuls fresh spinach
  • ½ cup raw cashews
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon red pepper flakes
  • fresh dill and green onions for topping

For Crispy Breadcrumbs

  • 2 slices crusty bread torn into chunks
  • 2 teaspoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • teaspoon ground black pepper


  • In a large Dutch oven, heat 2 Tablespoons olive oil over medium heat. Add onion and garlic and sautée for 2-3 minutes until soft and fragrant. Add cauliflower florets and sautée for approximately 8 minutes.
  • Add soup stock, water, spinach, cashews, red pepper flakes, salt and pepper. Add more water if needed to cover all ingredients. Stir to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes or until the cauliflower is fork-tender. Remove from heat and let cool slightly.
  • While the soup simmers, preheat the oven to 350°F. Tear your bread slices into chunks and add to a spice grinder or small food processor. Pulse until coarsely ground. Transfer to a small baking sheet, drizzle with olive oil, garlic powder, salt and pepper. Toss to evenly coat. Bake for 10-12 minutes, or until slightly browned. Set aside.
  • Working in batches, transfer your slightly cooled soup to a blender and blend until smooth (you can also use an immersion blender). Pour into individual bowls, top with crispy breadcrumbs, and garnish with fresh dill, green onions, and an additional sprinkle of salt and pepper.
Keyword cauliflower, soup, spinach