Tomatillo and Cauliflower Spinach Soup <t>
| Yield: | 4 Servings |
| Categories: | Latin American, Soups |
| 1 1/2 | lb | Cauliflower or one head cauliflower; cut in large chunks |
| 1/4 | c | White onions; 1/4" dice |
| 2 | lg | Garlic cloves; finely chopped |
| 1 | ts | Olive oil |
| Liquid margarine; spray | ||
| 8 | oz | Tomatillos; husked and rinsed in warm water, quartered |
| Olive oil spray | ||
| 2 | tb | Chopped green chiles |
| 1/4 | c | Salsa verde; optional |
| 3 | ts | Vegetarian bouillon |
| 6 | c | Water |
| 4 | oz | Chopped spinach; leaves |
| 1/4 | c | Fresh cilantro leaves; tightly packed |
| Salt and pepper; to taste | ||
| Cream; and/or | ||
| Chopped fresh cilantro; for garnish | ||
| Hot pepper sauce |
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