Roasting is now my favorite method for preparing almost all vegetables and we love roasted cauliflower. I love the super food kale, and use it in a variety of dishes. This recipe combines the two in a nutritious, creamy soup. Add some kale chips and toasted pine nuts for texture and extra flavor. Yum!
I adapted this recipe from one found in a Williams-Sonoma catalog.
Roasted Cauliflower and Kale Soup
- 1 large head cauliflower, trimmed and cut into florets
- 5 Tbs. olive oil (If you have it in your pantry, garlic infused olive oil works great here)
- Sea salt and freshly ground pepper
- 1 bunch Tuscan kale, stems removed, leaves torn into bite size
- 1 large onion, chopped
- 3 celery stalks,chopped
- 3-4 garlic cloves, minced
- 7 cups chicken broth
- 1/3 cup toasted pine nuts
Preheat oven to 450°F Line a baking sheet with foil.
In a large bowl, toss the cauliflower with 2 Tablespoons. of the olive oil and season with salt and pepper. Place on baking shee and roast, stirring occasionally, until cauliflower is tender and the edges are browned and crisp, about 20 – 25 minutes. Lower oven setting to 300°F
In a bowl, toss half of the kale with a drizzle. (about 1 Tablespoon) of olive oil and sprinkle with salt. Place on a foil lined baking sheet and roast, stirring occasionally until the kale is crispy, 25 to 30 minutes.
Heat remaining 2 Tablespoons olive oil in large soup pan. Add onion and celery and cook, stirring occasionally, until tender, 6- 8 minutes. Add garlic and saute for another minute. Season with salt and pepper. Add cauliflower and broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes. Stir in the rest of the kale and cook, uncovered, for 10 minutes.
Using an immersion blender,blend soup until smooth. Ladle into bowls.and top with the crispy kale and pine nuts. Serve hot. Leftovers can be refrigerated and can be reheated or cold, in mugs.