Cauliflower-Kale Soup with Crispy Kale Topping

By khojnicki

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

Preparation

Step 1

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.