Spinach, Cauliflower and Rice Soup with Grain Tartines
6 servings
40 minutes
This exquisite spinach, cauliflower, and rice puree soup is a harmony of flavors inspired by Italian traditions. It combines the richness of green spinach, the tenderness of cauliflower, and the softness of rice to create a velvety, warming texture. A light creamy note along with hints of nutmeg and paprika reveals depth of flavor, making it both refined and nourishing. Served with crispy grain tartines infused with the aroma of feta cheese, honey, and walnuts adds richness and textural variety to the dish. This soup is an ideal choice for a cozy lunch or dinner, filling the moment with comfort and gastronomic delight.
1
Boil 1.2 liters of water in a small pot. Add spinach to the boiling water. Cook over medium heat with the lid partially covered.
- Frozen spinach: 300 g
2
If the rice is starchy, rinse it in a bowl several times, draining the water until it becomes clear. After 5 minutes of boiling the spinach, add the rice.
- Rice: 0.5 glass
3
Wash the cauliflower, divide it into florets. Add to spinach and rice. Cook everything together for 25-30 minutes, almost until done.
- Cauliflower: 300 g
4
For the tartine, spread cheese on the bread, top with dollops of honey and quarters of walnuts.
- Whole wheat bread: 4 pieces
- Feta cheese: 80 g
- Honey: 4 tablespoons
- Walnuts: 65 g
5
Remove the soup from the stove and blend everything with a blender. Stir in cream, salt, nutmeg, and paprika. Mix in sesame without blending.
- Cream 10%: 100 ml
- Sesame: to taste
- Coarse salt: to taste
- Ground nutmeg: pinch
- Ground paprika: pinch
6
Boil the soup for another 3-5 minutes. Serve with toasts and enjoy the balanced taste and healthy ingredients.