Creamy Spinach Feta Soup with Pine Nuts

Servings 8
Author Jeanette


  • 2 tablespoons olive oil
  • 2 cloves garlic smashed
  • 1 medium onion chopped
  • 2 celery heart stalks chopped
  • 4 cups Cauliflower florets
  • 3 cups vegetable or chicken stock
  • 1/2 cup white wine
  • 1 pound fresh spinach leaves
  • 6 tablespoons raw pine nuts divided
  • A few dashes Worcestershire sauce substitute soy sauce for vegetarian version
  • <g class="gr_ gr_58 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="58" data-gr-id="58">Fresh ground</g> black pepper to taste
  • 1/2 cup feta cheese crumbled
  • pomegranate seeds optional


  1. In a large pot, sauté garlic, onions and celery in olive oil until fragrant, about 4-5 minutes. Add wine, stock and cauliflower. Bring to a boil then reduce heat to low and cook, covered, until tender, about 25 minutes. Meanwhile, toast 3 tablespoons pine nuts in <g class="gr_ gr_65 gr-alert gr_gramm gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="65" data-gr-id="65">dry</g> pan or in <g class="gr_ gr_66 gr-alert gr_gramm gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="66" data-gr-id="66">toaster</g> oven at 325 degrees for 5-7 minutes; reserve.
  2. Add spinach to cauliflower and cook until just wilted, a few minutes. Place in blender with 3 tablespoons raw pine nuts and purée. You may need to do this in two <g class="gr_ gr_55 gr-alert gr_spell gr_run_anim ContextualSpelling" id="55" data-gr-id="55">ore</g> more batches. Pour into soup bowls and garnish with feta cheese and toasted pine nuts. Sprinkle some pomegranate seeds on top for a festive look.

Recipe Notes

Adapted from New England Soup Factory Cookbook.