As promised, here is the recipe for one of my favorites this winter: creamy roasted cauliflower and kale soup. It was a hit when I made this about a week ago, even my husband agreed! Super creamy without a drop of dairy, and the perfect appetizer (or main event) on a cold winter’s night. Hit the grocery store before the weekend, and you can cozy up to this deliciously healthy soup while the snow starts piling up in the city.
Roasted Cauliflower and Kale Soup
1 large head of cauliflower, cut into florets
4 large cloves of garlic, peeled
1 large yellow onion, peeled and cut into ¼ inch thick pieces
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper
4 tablespoons coconut oil, divided
1 large bunch of curly kale, tough stems removed and torn into bite size pieces
51/2 cups vegetable stock + additional to thin if necessary
½ cup pine nuts, lightly toasted
Salt and pepper to taste
Squeeze of fresh lemon juice for serving
- Preheat oven to 425F
- Toss the cauliflower, garlic, onion, thyme and cayenne with 2 tablespoons of coconut oil
- Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender, about 20-25 minutes. Remove sooner if garlic begins to brown too quickly, and toss the veggies halfway through.
- Reduce oven temperature to 350F after removing veggies.
- In a bowl, toss half of the kale with 2 tablespoons coconut oil, sprinkle with salt and pepper, and place on baking sheet and bake in the oven until lightly browned and crisp, about 18-20 minutes. Check often to make sure the kale doesn’t burn.
- In a large pot, mix the roasted vegetables and stock and bring to a boil. Reduce the heat and simmer for about 10 minutes.
- Stir in the remaining kale, increasing heat to medium to cook uncovered for 10 more minutes.
- Blend soup in a blender, additional stock, salt, and/or pepper if needed.
- Ladle soup into bowls and top with baked kale, toasted pine nuts, salt, pepper and a squeeze of fresh lemon juice.