Creamy Cauliflower & Kale Soup topped w/ Kale Crunchies

This cold, gusty, rainy weather is perfect for cozying up with good reading, fuzzy blankets and warm, creamy soup.  This soul-warming, cauliflower kale soup is 100% vegan, very flavorful and super easy to make.  It was also my first time using my Vitamix to make soup, which was fun (would have liked it to get just a bit hotter but otherwise worked well).

Serving size: 2 small/medium bowls – for more servings, proportionally increase everything 

1. Cauliflower – 1 head, chopped into florets
2. Kale – 1 cup
3. Garlic- 1 clove, chopped
4. Olive oil – 2 tbspn
5. Vegetable broth – 2 cups
6. Sea salt
 7. Optional: pumpkin seeds and kale chips for garnish

1. In a large pot, bring 3 cups of water to boil with a drizzle of olive oil and salt.  Once boiling, throw in the cauliflower florets and boil for 3-4 minutes to soften.  Drain and set aside cauliflower
2. In a skillet (or saucepan if you don’t have a skillet), heat the olive oil and on medium heat sautee the chopped garlic, cauliflower and sea salt until slightly browned.  Add the kale and continue to sautee for a couple minutes.  Once everything is sauteed turn off heat and prepare to transfer to blender.
3. In the blender, transfer the sauteed cauliflower, kale and garlic and add 2 cups of vegetable broth (I used store bought organic veg. broth).  If using a Vitamix, turn to setting 9 or 10 for ~2-3 minutes to puree and heat everything.  In a regular blender, blend until pureed.
4. If needed, heat more to get it piping hot
5. For garnish, I drizzled some Stonehouse lemon olive oil, a couple crushed up kale chips (store bought if you like or some recipes here) and some raw pumpkin seeds

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