Description
This recipe can't be easier and even great for a weeknight meal! Kale, cauliflower & potatoes make up this hearty soup that will definitely fill you up and stick to your bones.
Please see notes below to adjust for vegan/dairy free options
Ingredients
- 1 head cauliflower
- 2.5 pounds golden or red potatoes (I used about 10 potatoes)
- 1 large onion (chopped)
- 5 cups kale
- 4 cloves garlic (minced)
- 6 cups chicken or vegetable stock
- 2 cups whole or 2% milk
- 2 tbsp olive oil
- salt & pepper to taste
Instructions
- Begin by prepping your cauliflower, remove the stem and leaves and cut cauliflower into florets.
- Next clean and cut your potatoes into quarters, leave the skins on.
- In a large pot, place potato quarters and fill with water on medium high head, allow to soften until fork tender, about 10-12 minutes. Drain and set potatoes aside.
- Add your olive oil to the pot on medium heat and add your chopped onion, cauliflower florets and kale. Sprinkle with a touch of kosher salt. Continue to stir and coat with the oil allowing the onions to become translucent and the cauliflower a bit browned.
- After about 10 minutes, add your garlic until just fragrant then add in 4 cups of your stock and half of your cooked potatoes with the peels. Allow all the vegetables to become tender.
- Once everything has softened, remove pot from the stove and place your immersion blender in and begin blending until all the large chunks have liquefied. You can also pour into your high-powered blender (just be careful when pouring hot liquids into blenders)
- Next, add in your remaining stock and milk. *
- Peel and chop your remaining potatoes and add to the soup.
- Finally season with salt and pepper to taste. Top with cream and serve with bread or toppings below.
- See notes below about toppings on soup and adjustments for vegan/dairy free options.
Notes
Vegan/Dairy Free:
To make the soup vegan/dairy free omit the 2 cups of milk and add in 2 additional cups of stock. The soup will remain creamy due to the cauliflower.
Toasted Quinoa:
Check out Genius Kitchen for steps on properly cleaning and toasting Quinoa. I added Jacobsen Steak Seasoning while the quinoa toasted in the pan. Feel free to season however you'd like.
http://www.geniuskitchen.com/recipe/how-to-properly-clean-and-toast-quinoa-421986
Roasted Garlic:
To roast whole garlic, remove the bottom to expose as much of the garlic as you can. Gather your garlic heads and place in foil. Drizzle 1-2 tsp of olive oil on exposed garlic. Wrap up and place in 400 degree oven for 40-45 minutes until the garlic is caramelized and gooey.