the perfect spring soup11:26 AM
This past weekend I bought this beautiful green head of cauliflower and was thinking of ways to use it. I also am working on using up a gigantic bag of kale that I have in the fridge and after some research it became apparent that these two would be best used in a soup!
I wanted something quick and easy since I was doing a lot of other food prep that day and the whole thing ended up taking a little over a half hour. Win!!
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 medium head cauliflower (about 3 pounds), florets and stems cut into pieces
4 cups vegetable stock
1/2 cup of filtered water
1/4 cup chopped fresh dill, plus more for garnish
3 cups of chopped kale
Freshly ground black pepper
Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
Bring to a boil over high heat. Add dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in kale, and simmer for 3 minutes.
Let sit for 5 minutes to cool slightly. Puree soup in a blender until very smooth. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.
The best news was that I have never been able to successfully feed Birdie soup. She feels very passionately about anything labeled soup and absolutely refuses to touch the stuff. But! With some coaxing she finished her entire bowl! There may have been some cheddar bunnies involved but still I count it as a victory!