When looking through the fridge today, I realize I had steamed some cauliflower the other night to have with dinner and didn’t end up finishing it all. I didn’t want it to go to waste, so I decided to make a soup out of it. I bought another head of cauliflower which I roasted off for some extra flavour, and then got to thinking about what else I could add to the pot. That’s when I thought why not add in some kale? I mean, what’s better than kale and cauliflower, right? (some would say chocolate, but we’re not asking them right now)
There is no cream or butter in this soup, so it is perfect as a vegan friendly option if you chose. The recipe is also fairly quick to do, and the result is this incredibly rich and delicious dish.
- 1 mediume white onion chopped
- 4 cloves garlic minced
- 3 medium carrots (Approx. 1.5 cups chopped)
- 1 tsp dried parsley
- 1 tsp ground thyme
- 6 cups vegetable or chicken stock
- 1 head cauliflower (Approx. 7 cups chopped- you can roast all or some of the cauliflower before you start, but you don’t have to)
- 4 cups chopped, de-stemmed kale
- Salt and pepper to taste
- Saute the onions and garlic in a a few splashes of stock until they start to soften.
- Add in the chopped carrots, parsley and thyme. Cook a few more minutes, adding a bit more stock if needed.
- Add in the stock and chopped cauliflower.
- Simmer until the cauliflower is tender.
- Place most of the soup into a blender. Leave some pieces of carrot and cauliflower behind so it will be somewhat chunky.
- Process until smooth and then place back in the pot.
- Turn off the heat and stir in the chopped kale. Let sit for 5-10 minutes before serving to allow kale to soften.