Vegetables

Organic Steamed Spinach With Balsamic Vinegar

This Organic Steamed Spinach With Balsamic Vinegar is simple and quick, which are two of my favorite words when cooking. Add in organic and healthy, and we’ve got a certified winner!

If you think you don’t like spinach, give this organic steamed spinach with balsamic vinegar recipe a try. The spinach is elevated by a splash of balsamic vinegar immediately before serving, which in my opinion, is necessary for optimal spinach consumption. 😉

Note: This post contains Amazon affiliate links.

Steamed Spinach With Balsamic Vinegar

Here’s what you’ll need:

Some organic spinach. Most grocery stores carry pre-packed and washed spinach. Here’s what I used, because it was quick and easy:

Organic SpinachBalsamic vinegar.

Balsamic Vinegar

Sea salt and/or a seasoning spice. I like to use Herbamare, an organic herb seasoning. If you haven’t tried it yet, grab a container – it will last you a long time because you don’t need much! Bonus: it’s gluten-free and contains no MSG.

Herbamare

A double boiler with steamer insert. I use this all the time. I steam all sorts of veggies in it. I’ve had mine forever, but here’s a set that’s very similar to mine.

Double Boiler and SteamerHere’s the hard (ahem!) part: Fill lower steamer pot about 1/4 full of water. Insert upper steamer pot on top and fill with package of pre-washed organic spinach. Cover with lid. Set on burner turned on high. When water begins to boil, immediately turn heat down to medium and steam until spinach begins to wilt. Do not over steam, because once the wilting begins, it will keep going on its own even after you remove from heat.

Organic Steamed Spinach With Balsamic Vinegar

Plate up the spinach, being careful to let any residual water drain from the spinach leaves before setting on to the plate.

Organic Steamed Spinach With Balsamic Vinegar

Once plated, season lightly with sea salt or Herbamare seasoning. Because balsamic vinegar is potent, carefully drizzle just a small amount of it over the spinach. You can always add more later to suit your taste.

Steamed Spinach With Balsamic Vinegar

Steam some tonight and enjoy!

Note: This post contains Amazon affiliate links.

Organic Steamed Spinach With Balsamic Vinegar
 
Prep time
Cook time
Total time
 
Organic Steamed Spinach With Balsamic Vinegar
Author:
Serves: 2 servings
Ingredients
Instructions
  1. Fill the lower pot of a double boiler/steamer about ¼ full of water.

  2. Insert upper steamer pot on top and fill with package of pre-washed organic spinach. Cover with lid.

  3. Set on burner turned on high. When water begins to boil, immediately turn heat down to medium and steam until spinach begins to wilt. Do not over steam, because once the wilting begins, it will keep going on its own even after you remove from heat.

  4. Plate up the spinach, being careful to let any residual water drain from the spinach leaves before setting on to the plate.

    Once plated, season lightly with sea salt or Herbamare seasoning. Because balsamic vinegar is potent, carefully drizzle just a small amount of it over the spinach. You can always add more later to suit your taste.

Organic Steamed Spinach With Balsamic Vinegar
Organic Steamed Spinach With Balsamic Vinegar
Organic Steamed Spinach With Balsamic Vinegar

 

 

 

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Roasted Cauliflower Soup

Here’s a creamy and elegant roasted cauliflower soup recipe that works well paired with a sandwich or a salad.

Roasted Cauliflower Soup

Roasting the cauliflower adds another dimension to the flavor of the soup. Here’s how I make it:

Roast a head of cauliflower in the oven by cutting the cauliflower into large chunks, drizzling with olive oil and seasoning with salt and pepper. While the cauliflower is in the oven, chop and saute some onion and garlic. This is optional; you can also use onion powder and garlic powder if you prefer. Here, I used green onion and saved a little for garnish on the soup when ready to serve.

Since I puree the soup in a blender (I use my trusty Vitamix), go ahead and pour 1 cup of vegetable broth, the onion, garlic and 1/2 cup of half and half in the blender.

Roasted Cauliflower Soup Collage 1

Here’s another option: add some cheddar cheese to your soup, either as a garnish or melt it into the soup, as I’ve done here. Again, this is optional depending if you like your soup cheesy. Sometimes I add it, other times I prefer to have more cauliflower flavor come through.

If you opt for it, grate about 1 cup of cheddar cheese and set aside.

Grated cheddar cheese

Once the cauliflower is roasted, add about half the chunks into the blender and lightly puree. Taste it and decide you need to add more seasoning. Instead of more salt and pepper, sometimes I like to use a blend called Herbamare. Season if needed, and add in the remainder of the cauliflower; puree again. If needed, add a splash more of half and half, or water, if the soup needs to be thinned out.

Roasted Cauliflower Soup Collage 2

Pour the soup into a large saucepan on the stove and heat over medium heat. Add about half the grated cheese to the soup and stir until melted. Continue to taste the soup and season as needed. Once the soup is warm enough and the cheese is melted, serve it with a garnish of cheese and green onion.

Roasted Cauliflower Soup

Roasted Cauliflower Soup
 
Prep time
Cook time
Total time
 
Roasted Cauliflower Soup
Author:
Serves: 2 servings
Ingredients
  • 1 head cauliflower
  • 1 small onion (sweet, white, yellow or green) OR onion powder
  • 1-2 cloves garlic OR garlic powder
  • 1 cup vegetable broth
  • ½ cup half and half
  • 1 cup grated cheddar cheese
  • Salt and pepper, to taste
  • Olive oil
  • Optional garnish: grated cheddar cheese and chopped green onions
Instructions
  1. Remove stem and leaves from cauliflower head. Wash cauliflower, chop into large chunks and spread on baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in a 350 oven for 25 minutes.

  2. While roasting cauliflower, chop onion and garlic and lightly saute. (Omit this step if using onion and garlic powder.)

  3. Grate cheese and set aside.

  4. Add the vegetable broth, half and half, onion and garlic to blender. Carefully add half of the roasted cauliflower to the blender and lightly puree.

  5. Taste; add more seasoning and half and half or water if needed. Add remaining cauliflower chunks and blend again.

  6. Pour soup into saucepan and simmer on stove.

  7. Add in cheddar cheese, stirring to melt. Reserve a small amount of cheddar cheese for garnish, if desired.

  8. When cheese has melted, pour into bowls, garnish with cheese and/or green onions and serve.

 

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