Cauliflower and Kale Soup

By Carla

Ingredients

• 1/2 cup diced onions
• 1 Tbsp minced fresh garlic
• 1 1/2 tsp olive oil
• 1/2 cup white wine
• 1 head cauliflower, washed, cored and chopped
• 3 1/2 cups Vegetable Stock
• 1 cup thinly sliced kale, lightly packed
• 1 tsp chopped fresh tarragon
• 1 tsp salt
• 1/2 tsp pepper

Preparation

Step 1

In a large saucepan, saute onions and garlic in olive oil until onions are translucent.

Add wine and reduce by half. Add cauliflower and vegetable stock. Bring to a boil, reduce heat to medium-low and cook until cauliflower is soft about 20 minutes. Add kale and simmer for 5 minutes. Remove heat and cool. Transfer to a blender container and puree until smooth.

Return soup to saucepan and bring to a simmer. Add tarragon, salt and pepper.

Makes 8 - 3/4 cup servings, 50 calories.