CREAMY CAULIFLOWER & KALE SOUP
·
JANUARY 31, 2020
Servings
4
Difficulty
Medium
Prep Time
30 mins
Cook Time
10 mins
Creamy it is, but cream-filled it isn't.
Sometimes even vegans want something luxurious and creamy. Even part-time vegans and wanna-bes will be tempted by this satisfying soup that tastes dairy-rich but isn't. The trick is in roasting the cauliflower to bring out a nutty, smooth character that's a perfect contrast to the bite of kale. Roasted kale chips and toasted walnuts on top take things from the everyday to the sublime.
FEATURED SEEDLINGS
INGREDIENTS
4 c
cauliflower, cut into florets
6 Tbsp
olive oil
to taste
salt and pepper
4 c
kale, chopped
1
small onion, chopped
2
garlic cloves, minced
6 c
vegetable or chicken stock
1/4 c
walnut halves, toasted and chopped
INSTRUCTIONS
Step 1
Preheat oven to 425.
Step 2
In a bowl, toss cauliflower in 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and roast until cauliflower is browned and tender, about 25 minutes.
Step 3
Remove cauliflower from oven and set aside.
Step 4
Reduce oven temperature to 400. In a bowl toss half of the kale with 2 tablespoons olive oil and season with salt. Arrange in a single layer on baking sheet and bake until crispy for 30 minutes. Toss half way through.
Step 5
Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over medium heat and cook onion for 3-4 minutes until soft. Add garlic and cook for 1 minute longer.
Step 6
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 remaining unroasted kale and let the soup cook for 10-15 more minutes.
Step 7
Working in batches, puree soup in a powerful blender until smooth or use an immersion blender. Season with salt and pepper to taste.
Step 8
When ready to serve, serve soup with crispy kale chips and toasted walnuts on top.