Latest revision as of 01:45, 5 November 2018

Serves: 3

Active Time: 45 minutes

Total Time: 50 minutes

From: https://cookinglsl.com/cauliflower-kale-soup/#wprm-recipe-container-24610

Ingredients

1 head of cauliflower , cut into florets, 2 lb, about 3 1/2-4 cups

6 tbsp olive oil

salt and black pepper to taste

1/2 large bunch of kale, stems removed and leaves cut into small pieces

1 small onion chopped

2 garlic cloves, pressed

4 cups vegetable or chicken stock (was 6 in original recipe)

Directions

Step 1

Preheat oven to 425 F (220C). Prepare 2 baking sheets.

Step 2

In a bowl toss cauliflower in 2 tbsp olive oil and season with salt and pepper. Place on baking sheet. Roast until cauliflower is browned and tender, for about 25 minutes.

Step 3

Meanwhile in a large saucepan, heat 2 tbsp olive oil and cook onion for 3-4 minutes, on medium heat until translucent. Add garlic and cook for 1 minute.

Step 4

Add roasted cauliflower and stock. Increase temperature to medium-high and bring to a simmer. Reduce heat to medium low, cover and cook for 10 minutes. Add kale and let the soup cook for 10-15 more minutes.

Step 5

Working in batches, puree soup in a powerful blender until smooth.Season with salt and pepper to taste.