Ingredients
- 2 tablespoons vegetable oil
- 275 grams onions
- 3 clove garlic
- 900 grams cauliflower
- 1 tablespoon smoked salt
- 1/4 teaspoon turmeric
- 3 liters water
- 100 chopped spinach
- 1/8 teaspoon white pepper
Directions
- Saute onions and garlic in oil until soft.
- Add cauliflower, salt and turmeric and saute until soft.
- Add water and bring to a boil. Cook 30 minutes.
- Use an immersion blender to thoroughly puree the soup.
- Add spinach and white pepper and reduce heat to low. Cook an additional 30 minutes.
Serve with croutons.