CAULIFLOWER KALE SOUP #vegetarian #lunch

CAULIFLOWER KALE SOUP #vegetarian #lunch

Cooked cauliflower kale soup with kale chips and pine nuts garnish. Rich, velvety (no cream) and delectable, this soup is loaded with brilliant flavor.

Why broil the cauliflower?
You can steam or bubble it and this will spare you some time, yet the flavor of the soup will be somewhat unique.

For what reason do I incline toward broiled cauliflower in a large portion of my soups?
Broiling the cauliflower escalates its flavor and gives it a marginally nutty taste. It is about flavor. You can likewise utilize broiled cauliflower as a side dish or in rice and quinoa bowls. It isn't soft similar to bubbled (or steamed) cauliflower and has an incredible surface and even a little crunch. That is the reason this Cauliflower Kale Soup tastes so great!

Also Try Our Recipe : ALMOND ROSEMARY LEMON CRUSTED TOFU

CAULIFLOWER KALE SOUP #vegetarian #lunch

INGREDIENTS

  •  1 head of cauliflower — , cut into florets, 2 lb, about 3 1/2-4 cups
  •  6 tbsp olive oil
  •  salt and black pepper to taste
  •  1 large bunch of kale — , stems removed and leaves cut into small pieces (6oz with the stems, an average bunch of kale is 10 leaves)
  •  1 small onion chopped
  •  2 garlic cloves — , pressed
  •  6 cups vegetable or chicken stock
  •  4 tbsp toasted pine nuts

INSTRUCTIONS

  1. Preheat oven to 425 F (220C). Prepare 2 baking sheets.
  2. In a bowl toss cauliflower in 2 tbsp olive oil and season with salt and pepper. Place on baking sheet. Roast until cauliflower is browned and tender, for about 25 minutes.
  3. Take out of the oven and reduce temperature to 300 F (150 C).
  4. In a bowl toss half of the kale with 2 tbsp olive oil and season with salt. Line on a baking sheet and bake until crispy for 30 minutes. Toss half way through.
  5. Meanwhile in a large saucepan, heat 2 tbsp olive oil and cook onion for 3-4 minutes, on medium heat until translucent. Add garlic and cook for 1 minute.
  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 kale and let the soup cook for 10-15 more minutes.
  7. Working in batches, puree soup in a powerful blender until smooth.Season with salt and pepper to taste.
  8. When ready to serve, serve soup with crispy kale chips and toasted pine nuts on top.

For more detail : bit.ly/2Sp2fj4

Read More Our Recipe : Hot Blueberry Honey Breakfast Quinoa Recipe

Post a comment

0 Comments