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Creamy Cauliflower & Kale Soup
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.
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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.