Preparation time is 15minutes
Cook time is 6hours 5minutes
Total time is 6hours 20minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 1 stalk celery, trimmed, roughly chopped
- 1 brown onion, roughly chopped
- 1.20kilograms cauliflower florets
- 2 medium washed white potatoes, roughly chopped
- 2 cloves garlic, crushed
- 1L salt-reduced vegetable stock
- 120grams baby spinach leaves
- 1 1/2 cups Woolworths shredded light tasty cheese
- 1/2 cup Greek-style yoghurt
- 1tablespoons pistachio dukkah with thyme
- 2teaspoons extra virgin olive oil
- 6 1cm-thick slices sourdough ancient grains & sprouted seeds miche
Description
Let the slow cooker do all the hard work for you, and up your veg quota at the same time, with this warming cheesy cauliflower and spinach soup.
Instruction tip
Tip:In Step 1, place ingredients in a large heavy-based saucepan. Bring to the boil over medium-high heat, then reduce heat to medium. Simmer, partially covered, for 40 minutes or until vegies are tender. Add three-quarters of the spinach and cook, covered, for 2 minutes or until spinach has wilted. Continue with steps 2 and 3.
Method
Step 1 of 3
Place celery, onion, cauliflower, potato, garlic, stock and 2 cups water in a 5.5L slow cooker. Cover with lid and cook on low for 6 hours (or high for 3 hours) or until vegetables are tender. Add three-quarters of the spinach and cook, covered with lid, for 5 minutes or until spinach has wilted. Turn off slow cooker.
Step 2 of 3
Using a stick blender, blend soup until smooth. Stir in cheese. Season with pepper.
Step 3 of 3
Ladle soup into bowls. Dollop a little yoghurt into each bowl, then swirl over top. Top with remaining spinach and sprinkle with dukkah. Drizzle with oil, then serve with bread.
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