5/5
(1 Votes)
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.
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