Silky Smoked Cauliflower and Spinach Soup

This soup has a unique smoky flavor and is incredibly filling, despite being a creamy soup. It can easily serve as the main course of a meal. Join guest Chef Danielle Premo as she shares this unique flavor combination.

SERVES TWO (420 calories per serving)

INGREDIENTS
1 tablespoon olive oil
1 cup yellow onion, diced
¼ tsp sea salt
½ tsp ume plum vinegar
1 carrot, diced
3 celery stalks, diced
1 head cauliflower, cut into florets
1 T coconut oil
1 tsp wheat free tamari
¼ tsp sea salt
4 cups mushroom stock
1 tsp smoked salt
1/4 tsp liquid smoke
½ tsp smoked paprika
¼ cup unsweetened almond milk (optional)
2 cups spinach
Garnish
Smoked Paprika Oil (mix 2 T olive oil with 1/2 tsp smoked paprika)

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit.

In a soup pot, heat the olive oil on medium heat and add the onion and ¼ teaspoon salt. Sautee for 5 minutes, add plum vinegar, carrots and celery. Mix in and turn the heat to medium low and let sauté while preparing the cauliflower, stirring occasionally.

Mix the cauliflower florets with the coconut oil, tamari and salt. Roast for 15 to 20 minutes until lightly browned and easily pierced with a fork. Transfer directly into the soup pot.

Cover the vegetables with the mushroom stock and bring to a boil. Reduce to a simmer and add ½ teaspoon liquid smoke, paprika, and almond milk. Use an immersion blender to make creamy. Taste and adjust seasonings (add more liquid smoke and smoked salt for a smokier flavor or more almond milk to lighten the smokiness).

Bring the soup back to a simmer. Place the spinach evenly in serving bowls, cover with the soup and drizzle with the smoked paprika oil before serving.

Danielle Premo is a PCC Cooking Instructor and author of the food blog Mirinette. She graduated from Bastyr University with a Bachelor of Science degree in nutrition and culinary arts. Her passion is for creating and sharing meals with others, and building community through food. With a whole foods focus, she is continually inventing new recipes and conducting experiments while dancing around the kitchen to her favorite records. Having plenty of experience in vegan, vegetarian and gluten-free cookery, Danielle particularly likes to introduce people to all the unique vegetables, grains and legumes that compliment a balanced diet. She hopes her classes will inspire others in the realm of creative food concoction while choreographing their own kitchen dance.