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Easy, Warming Soup with Cauliflower and Mustard Greens (for you and your baby)

Not only this lectin-free soup is easy to make and delicious, but it’s also perfectly good for your baby too. I made this soup today for my lunch and packed some for my friend Maggie and her baby Ava.

The only out of ordinary thing I did was not to add salt until I separated what was for the baby and what was for us. Her’s was left unsalted and packed in individual portions that can go in the freezer.

Get these great glass jars, perfect for storing baby food, from Amazon (Sage Spoonfuls)

This soup is fast and easy to make and you need things that are relatively easy to find. If you can’t find mustard greens (thank you Jill from our Dallas Farmers’ Market!), use any arugula or any greens you can find, such as swiss chard, collard greens. Mustard greens are a little spicy, peppery so they give a specific taste to this soup, but arugula can do the same. If you use arugula though, don’t cook it too much. Just add it at the end before you blend everything together.

Serve with the best extra olive oil you have around.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Easy, Warming Soup with Cauliflower and Mustard Greens

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By Claudia Curici Serves: 4
Prep Time: 10 minutes Cooking Time: 20-30 minutes

Ingredients

  • extra virgin olive oil
  • 1 leek, clean and chopped
  • 2, 3 celery ribs, chopped
  • 1 carrot, chopped
  • 1 thumb size ginger, chopped or sliced
  • 1 small rutabaga, peeled and cut in small cubes
  • 1/2 head cauliflower (a big one), cut in florets
  • warm water
  • 1, 2 cups of chopped mustard greens (you can use instead arugula, collard greens, Swiss chard)
  • few sprigs of fresh thyme, oregano, sage
  • salt and pepper to taste

Instructions

1

Generously cover a soup pot bottom with extra virgin olive oil.

2

Add the leeks, celery and carrot and sautee for about 10 minutes, until frangrant and soft.

3

Add the ginger and rutabaga and cook for a few more minutes.

4

Add the cauliflower and cover all the veggies with warm water (I use filtered water).

5

Let simmer on low to medium heat until the rutabaga and cauliflower are almost done.

6

Add the greens and simmer for 5 more minutes. Don't overcook.

7

Mix everything with an immersion mixer (or in a blender). Adjust thickness by adding more water if required.

8

If you have babies and want to give them some of the soup, separate what's for them and add salt and pepper to the rest of the soup.

9

Serve with the best extra virgin olive oil you have around.

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