I used the last of the ham stock I had that was leftover from the boiled ham that I cooked the other week to make a wonderful soup for lunch.
Cauliflower and Spinach Soup
1 tbsp fat of your choice – I used some bacon fat that I had saved
1 onion – chopped
2 sticks celery – chopped
3 cloves garlic – crushed
1 head of cauliflower – broken into florets
1 1/2 mason jars ham stock (you can use any stock you happen to have – chicken would be good)
2-3 cups spinach leaves
1/2 can coconut milk
1/4 tsp nutmeg (the secret ingredient)
sea salt and freshly ground black pepper to taste
Melt the fat in a large pan and add the chopped onion and celery. Cook slowly until the onion has softened.
Toss in the garlic and cook for a few seconds, then add the cauliflower and stock.
Simmer gently for around half and hour until the cauliflower is very tender.
Toss in the spinach and allow to wilt. Then add the coconut milk, nutmeg and season with salt and pepper.
Blend until smooth using a stick blender.
This is very good hot, but is also good cold, which makes it a good soup for me to take to work – I have access to a fridge but not to a microwave or any other means of heating it up. When I take soups to work for my lunch I usually take them in a wide-mouthed mason jar. That means I can eat them right out of the jar.