Cauliflower-Kale Soup with Crispy Kale Topping

Cauliflower-Kale Soup with Crispy Kale Topping
Cauliflower-Kale Soup with Crispy Kale Topping

PREP TIME

20

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large head cauliflower, cut into florets

  • 5

    tbsp olive oil

  • Kosher salt and freshly ground pepper, to taste

  • 1

    bunch curly kale leaves, stems removed, leaves torn into 1" pieces

  • 1

    yellow onion, diced

  • 2

    celery stalks, diced

  • 3

    garlic cloves, minced

  • 7

    c chicken broth

  • 1/3

    c pine nuts, toasted

Directions

Preheat oven to 450 degrees F. In a large bowl, toss cauliflower with 2 tbsp oil; season with salt and pepper. Place on baking sheet. Roast, stirring occasionally, until tender, about 22 mins. Reduce oven to 300 degrees F. In bowl, toss half of kale with 1 tbsp oil; season with salt. Place on baking sheet. Roast, stirring once, until crispy, 26-28 mins. In Dutch oven over medium heat, warm 2 tbsp oil. Cook onion and celery, 8 mins. Add garlic; cook 1 min. Season with salt and pepper. Add cauliflower and broth. Bring to a simmer over medium high heat. Cover; cook over medium low heat, 10 mins. Stir in remaining kale; coo over medium heat, 10 mins. Puree soup in batches. Ladle into bowls. Top with crispy kale and nuts.

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