Creamy Cauliflower & Kale Soup
June 16, 2019
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.
cauliflower, cut into florets
salt and pepper
small onion, chopped
garlic cloves, minced
vegetable or chicken stock
walnut halves, toasted and chopped
Preheat oven to 425.
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.
Remove cauliflower from oven and set aside.
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.
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.
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.
Working in batches, puree soup in a powerful blender until smooth or use an immersion blender. Season with salt and pepper to taste.
When ready to serve, serve soup with crispy kale chips and toasted walnuts on top.