Cauliflower & Greens Soup
Thick, Creamy and Filling Soups are exactly what we crave on cold days. The way that this snowy winter has been, it seems all we want are delicious soups. If we indulge in every creamy soup craving, one might think that all we are going to fit in by spring are our sweatpants! I love my sweatpants as much as the next person (I’m writing this post in my sweats right now), but luckily for all of us – creamy and delicious soups do not need to ruin our wardrobe!
Let the sweatpants be a choice and not a requirement. This soup is creamy and filling – but just happens to have the creaminess provided through the use of cauliflower. 2014 seems to be the “Year of Cauliflower”. And I say, why not!? Cauliflower, its your turn to be the “it” vegetable, and why not; we are discovering your amazing variety of uses!
This soup is loaded with nutrients to keep you healthy during the long winter months. You can serve this along with a good garlicy grilled cheese and a huge salad for a complete meal. The soup by itself is ready for you after another round of shoveling. How about this green hue as an addition to your St. Patrick’s Day Celebration!? Because this soup has such a simple base of flavors to it, you can also play with it and flavor it even more if you want something stronger. Feel free to add some chicken or beans too for an even more hefty soup. Stay happy & healthy this Winter…
- 1 Tablespoon extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped (about 1 cup)
- 4 cloves garlic, chopped
- 1 medium head cauliflower, florets and stems cut into 1-inch pieces (8 to 9 cups)
- approx. 4 cups vegetable stock
- 5 large kale or collard leaves or 1 bundle of spinach, or a combination of any of those – tough ends removed and leaves roughly chopped
- 1 Tablespoon Parsley (fresh if you have)
- Freshly ground black pepper, Salt to taste and optional red pepper flakes
- Heat oil in a large pot over medium heat; cook onion until soft, about 5 minutes. Add garlic and a pinch of salt, and cook for another minute or two.
- Add your chopped cauliflower, and pour in the stock (until it reaches just below the top of the cauliflower). Bring to a boil over high heat. Add a bit of the spices. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for another 5 minutes, until all is wilted.
- Before putting in your blender, let sit for 5 minutes to cool slightly (unless you have a super high quality blender which can deal with hot soup). Puree soup in batches in a blender until very smooth, adding more stock or water if it’s too thick. Return to pot, and reheat, tasting as you go. Season with more salt and pepper if needed and add the red pepper flakes if you prefer a little kick.
- Garnish with black pepper, a drizzle of oil, and pinch of sea salt.
Inspired by Martha Stewart and My Kitchen in the Rockies
