| 10 | 40 | 331 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 1 large head | Cauliflower (trimmed into florets) |
| 5 tbsp | Extra virgin olive oil |
| 1 pinch | Kosher salt |
| 1 dash | Black pepper |
| 4 cup | Kale (stems removed, torn) |
| 1 medium | Yellow onion (diced) |
| 2 medium stalk(s) | Celery (diced) |
| 3 clove(s) | Garlic (minced) |
| 7 cup | Vegetable stock/broth |
| 1/3 cup | Pine nuts, dried |
1. Preheat an oven to 450°F.
2. Toss the cauliflower with 2 Tbs. olive oil and season with salt and pepper.
3. Place on a baking sheet and roast until the cauliflower is tender and the edges are browned and crisp, about 20 minutes.
4. Reduce the oven to 300°. Toss a quarter of the kale bunch with 1 Tbs. of the olive oil and season with salt. Place on a baking sheet and roast until the kale is crispy, 10 – 15 minutes.
5. Meanwhile, in a Dutch oven over medium heat, add 2 Tbs. olive oil and cook the onion and celery, stirring occasionally, until tender, about 8 minutes.
6. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth, increase the heat and bring to a simmer. Reduce the heat to medium-low, cover and cook for 10 minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered, for 10 minutes.
7. Working in batches, puree the soup in a blender until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper.
8. Top with the crispy kale and pine nuts and serve immediately.
Enjoy!
Cauliflower
is a cruciferous vegetable, it is high in fiber and B vitamins!
| Meat Alternative | 0.3 |
| Vegetables | 5.7 |
