Healthy Cream of Spinach Soup (No Cream!)

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Total Time
10 mins
25 mins

This heart-healthy soup gets its creaminess from cauliflower instead of high fat cream. Substitute vegetable broth for the chicken broth and it becomes vegetarian.

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  1. Remove the green leaves from the cauliflower, remove the stem and chop the florets coarsly.
  2. Wash the spinach well, dry in a towel or salad spinner and chop coarsely.
  3. In a stock pot, heat the oil over medium heat and add the garlic, cook for just 30 seconds.
  4. Add the cauliflower, broth and salt; bring to a boil. Reduce heat and simmer for 15 minutes. Add the spinach and cook another 5 minutes, until the spinach is wilted and the cauliflower tender. Mix in the mustard and thyme.
  5. Using a hand-held immersion blender, puree the soup in the pot until smooth.
  6. Add pepper and additional salt to taste.