CAULIFLOWER & KALE SOUP

  • Cauliflower from D-Bar Farms
  • Kale from Bonton Farms
  • Onion from Williams Garden
  • 2 cups veggie broth from Stocks & Bondy
  • Olive oil from D’s Sourdough
  • Salt to taste

INSTRUCTIONS:

  1. Preheat oven to 425.
  2. Cut cauliflower into individual florets. Lightly coat with olive oil, salt, and pepper and spread across baking sheet.
  3. Roast for about 25 minutes or until tender.
  4. Remove stems from kale and toss lightly with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast until crispy (about 20 minutes, flipping halfway through.)
  5. Meanwhile, heat 1 tbsp olive oil in a large saucepan over medium heat. Add chopped onion and sauté until translucent.
  6. Add roasted cauliflower and veggie broth to saucepan and bring to a simmer for 10 minutes.
  7. Add kale (reserve some for topping) and cook for additional 10-15.
  8. Allow soup to cool enough to handle safely.
  9. Puree soup in a high-powered blender, 1-2 cups at a time.
  10. Soup is done when you’ve reached a smooth consistency for the entire batch.
  11. Top with crispy kale and enjoy!