Recipe of the Month

March 2016: Cauliflower Kale Soup with Crispy Kale Topping

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Spring time is usually a great time to cleanse the body from toxins and weight that accumulated over the winter months. Many turn to juicing, which can be difficult at times, so this soup is a satisfying alternative. This soup has a creamy smooth texture without any dairy and is made with cleansing ingredients such as cauliflower, kale, onions and garlic. The garnish of crispy kale chips and toasted pine nuts add a tasty crunch to the final product. There’s no guilt when it comes to eating this soup for breakfast, lunch or dinner!

Serves 6-8

Ingredients

  • 1 large head cauliflower, trimmed & cut into florets
  • 5 Tbsp olive oil
  • Oregano, Paprika and salt & pepper, to taste
  • 1 large bunch curly kale, stems removed, leaves torn into 1” pieces
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon turmeric
  • ½ teaspoon ground ginger
  • Juice from ½ lemon
  • 7 cups chicken or vegetable broth
  • 1/3 cup pine nuts, toasted

Instructions

  1. Preheat oven to 450 degrees F.
  1. In a large bowl, toss cauliflower with 2 Tbsp. olive oil and season with salt, pepper, oregano and paprika. Place on a baking sheet. Transfer to oven and roast, stirring occasionally, until cauliflower is tender and edges are browned and crisp, about 22 minutes. Reduce the oven to 300 degrees F.
  1. In a bowl, toss half of the kale with 1 Tbsp. olive oil and season with salt. Place on a baking sheet. Transfer to oven and roast, stirring once halfway through, until the kale is crispy, 26-28 minutes.
  1. Meanwhile, in a large pan over medium heat, warm remaining 2 Tbsp. olive oil. Add onion and celery and cook, stirring occasionally, until tender, about 8 minutes. Add garlic and cook, stirring constantly, about 1 minute. Season with salt and pepper & turmeric. Add the cauliflower and broth, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes. Stir in the remaining kale, increase heat to medium and cook, uncovered, for 10 minutes.
  1. Working in batches, puree the soup in a Vitamix blender until smooth. Return soup to the pot and adjust seasonings. We added 1-teaspoon cumin, ½ teaspoon ground ginger and ½ fresh lemon juice. Ladle soup into bowls and top with crispy kale and toasted pine nuts. Serve immediately. *Optional to add ¼ – ½ teaspoon cayenne.
Adapted from Williams-Sonoma