The weather has quickly turned from warm and sunny to grey and stormy in our neck of the woods. This means soup is on the menu this week and we could not be more thrilled. Taylor and I don’t mind the change in the forecast since we desperately need the moisture. Besides, there’s something comforting about listening to the rain fall onto the greenhouse roof while we’re cozy inside seeding and transplanting.
This lovely soup satisfied our comfort food craving while still giving a nod to spring produce. Our kale and cauliflower aren’t ready for harvest yet but thankfully we got our hands on some good quality ingredients from the valley.
This is a simple and flavorful soup that is easy to prepare and filling to boot. The kale adds a beautiful color while the cauliflower lends a creamy texture. We topped our soup with crispy kale chips and pine nuts for some crunch. As a bonus I whipped up some za’atar spiced chickpea flatbread (also known as socca) and a simple arugula salad. It was a comforting yet light springtime meal that we shared with good friends and a nice bottle of white wine. Date nights in with neighbors are the absolute best and we’re lucky to have some rad friends who enjoy staying home, eating soup, and drinking wine as much as we do.
I hope you all enjoy this simple dinner too. If you want to make the chickpea flatbread follow this link and add a few tablespoons of za’atar to the batter. This meal tastes best when enjoyed with good friends and a bottle of tasty wine. Cheers.
Roasted Cauliflower & Kale Soup
SoupA silky cauliflower soup bursting with spring flavors.
- PREP TIME
- COOK TIME
- 1 large head of cauliflower, cut into florets
- 4 large cloves of garlic, peeled
- 1 large yellow onion, peeled and cut into 1/4 inch thick pieces
- 1/4 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 4 Tablespoons olive oil, divided
- 1 large bunch of curly kale, tough stems removed and torn into bite size pieces
- 5 1/2 cups of vegetable stock + additional to thin if necessary
- 1/2 cup pine nuts, lightly toasted
- salt and pepper to taste
- squeeze of fresh lemon juice for serving
- Preheat the oven to 425F.
- Toss the cauliflower, garlic, onion, thyme and cayenne with 2 Tablespoons of olive oil. Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender. About 20-25 minutes. If the garlic begins to brown too quickly removed it from the pan sooner. Toss veggies halfway through cooking. Remove from the oven and reduce the temperature to 350F.
- In a bowl toss half of the kale with 2 Tablespoons olive oil. Sprinkle with a little salt and pepper and place on a baking sheet and bake in the oven until lightly browned and crisp. About 18-20 minutes. Check the kale often to make sure it doesn’t burn.
- In a large dutch oven add the roasted vegetables with the stock and bring to a boil. Reduce the heat and simmer for about ten minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered for ten more minutes.
- Carefully puree the soup with an immersion blender, or, working in batches, puree the soup in a high speed blender. Season with salt and pepper and add additional stock if the soup is too thick.
- Ladle the soup into bowls and top with the baked kale, toasted pine nuts, a squeeze of fresh lemon juice and additional salt and pepper to taste.
- Serve with chickpea flatbread and a simple salad for a complete meal.
*Cooking times will vary from kitchen to kitchen.
*Taste test as you go.
*Have fun in the kitchen.