Happy 2016 everyone! It's been awhile since I've last posted anything...probably because I eat the same thing every day and haven't branched out into other foods for awhile. But this freeeeeezing winter day has inspired trying out this recipe I saw on William Sonoma (please don't compare us, it's not fair to them).
I know almost everything (especially soups) has cauliflower, but it really just is the best. It gives that starchy consistency we all love...while being low/zero carb. So there, I'm gonna keep using it. Enjoy :)
Prep Time: 10 minutes
Soup Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 8 servings
1 large head cauliflower or 1 bag of frozen cauliflower (or more for a thicker and more starchy consistency)
2 tablespoons extra virgin olive oil
2 teaspoons salt
1 large bunch of kale cut into small pieces
1-2 medium onions diced or sliced
3 cube frozen crushed garlic (=3 clove crushed fresh garlic)...or 4...or 5. I'm pretty garlic happy :)
5 cups water/broth
- Pour 1/2 cup water in a dish big enough to hold the cauliflower head and place it in the dish (using frozen cauli works just as well!!). Roast for about 30 minutes at 400 degrees F (205 degrees C). It doesn't have to be fully cooked as it would if you were to be eating the cauli, since it'll continue cooking when boiling in the soup.
- Meanwhile, while your cauliflower is cooking, heat olive oil in a large skillet over medium heat. Sauté the onions and kale in olive oil for about 15 minutes and until soft.
- Add chunks of roasted cauliflower, garlic and water/broth to the cooked onions and kale mixture. Allow this mixture to cook for 30 minutes.
- Transfer this mixture to a blender/ or blend with an immersion blender Puree until soup is smooth.
- Transfer soup back to the pot and bring soup to a simmer to warm.
- Top with almonds or pine nuts for garnish (I have almonds in my soup but they sank, waaaa)