Cauliflower Kale Soup

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Happy 2014! I, like many people, try to start off a new year with healthy eating (especially after the holidays). This is the perfect healthy soup to start with. Do not be turned off by the color- it is delicious! It’s incredibly creamy from the cauliflower and tastes like and indulgence but is really incredibly healthy. I just made a batch a few days ago and am eager to make my next one!

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What You’ll Need:

  • 1 large head cauliflower, trimmed and cut into florets
  • 5 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 large bunch curly kale, stems removed, leaves torn into pieces
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 7 cups (56 fl. oz./1.75 l) chicken or vegetable broth (I used vegetable)

What to do:

Preheat oven to 400 degrees F.

In a large bowl, toss cauliflower florets with 2 tbs of olive oil and salt and pepper. Place on baking sheet and put in the oven. Continue to check and stir. Take the cauliflower out when browned and crisp (about 20 minutes).

In a bowl, toss the kale with 1 tbs of olive oil and season with salt. Place on a baking sheet. Put in the oven until. Check and stir. Take kale out when it is crispy (around 10 minutes or less).

Crunchy Kale

Crunchy Kale

Over medium heat, warm the remaining 2 tbsp olive oil, add the onion and celery and cook, stirring occasionally, under tender (about 5- 8 minutes). Add the garlic and stirring constantly for about 1 minute.

Put broth in a medium- large soup pot. Add the cauliflower and the onion/ celery/ garlic mix to the broth and increase the heat to medium- high and bring to a simmer. Reduce the heat to medium- low, cover and cook for 10 minutes. Stir in the kale, increase the heat to medium and cook, uncovered for 10 minutes.

Let the soup cool for a bit. In batches, puree the soup in a blender until smooth. Return soup to the pot and adjust the seasonings with salt and pepper.

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