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Cauliflower Kale Soup


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15 minutes
50 minutes
Cauliflower Kale Soup


- 5 tablespoons olive oil

- 1 yellow onion, diced

- 2 celery stalks, diced

- 3 garlic cloves, minced 

- 7 cups vegetable broth

- 1/3 cup toasted pine nuts

- salt and pepper to taste

- 1 head cauliflower, cut into florets

- 1 bunch kale, stems removed and chopped 


1) Preheat oven to 450 degrees. Toss the cauliflower with 2 Tbs. olive oil and season with salt and pepper. Roast on a baking sheet until tender. Reduce oven to 300 degrees. Toss a quarter of the kale with 1 Tbs. olive oil, season with salt and roast until crispy. 

2) Meanwhile, in a large pot over medium heat add 2 Tbs. olive oil and cook the celery until tender. Add garlic, salt and pepper, stir occasionally. Add cauliflower and broth, increase heat and bring to a simmer. Reduce the heat to medium- low, cover and cook for 10 minutes. Stir in the remaining kale, increase heat to medium and cook uncovered for 10 minutes. 

3) In batches puree the soup in a high speed blender until smooth. Return soup to pot and adjust seasonings. Top with crispy kale and pine nuts, serve immediately. 


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