Sunday, December 15, 2013

Sunday's Soup

I found today's soup on the Williams Sonoma website. Once I made the Simple Carrot soup, I was intrigued and decided to look a little more into other recipes that they offer. I found a number of soups that I would like to try. Today's soup really intrigued me because I love to snack on dried kale. Sounds boring, but it can really be quite good. This recipe calls for half of the kale to be roasted in the oven, so I decided to give it a try. The best part about this recipe is that I now know how to roast the kale for snacks. Just be aware that the kale shrinks a lot while drying. This recipe only calls for you to salt it before the roasting process. But, it would also be great with a little garlic powder, maybe some cayenne for a little zip, onion powder, lots and lots of possibilities. By the way, the soup is pretty good as well :)
Cauliflower-Kale Soup
From the Williams Sonoma website. You can find the original version here, http://www.williams-sonoma.com/recipe/cauliflower-kale-soup.html


  • 1 large head cauliflower, trimmed and cut into florets
  • 5 Tbs. (3 fl. oz./80 ml) olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 large bunch curly kale, stems removed, leaves torn into
      1-inch (2.5-cm) pieces
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 7 cups (56 fl. oz./1.75 l) chicken or vegetable broth
  • 1/3 cup (1 3/4 oz./50 g) pine nuts, toasted


Preheat an oven to 450°F (230°C).

In a large bowl, toss the cauliflower with 2 Tbs. of the olive oil and season with salt and pepper. Place on a baking sheet. Transfer to the oven and roast, stirring occasionally, until the cauliflower is tender and the edges are browned and crisp, about 22 minutes. Reduce the oven to 300°F (150°C).

In a bowl, toss half of the kale with 1 Tbs. of the olive oil and season with salt. Place on a baking sheet. Transfer to the oven and roast, stirring once halfway through, until the kale is crispy, 26 to 28 minutes.

Meanwhile, in a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion and celery and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low, cover and cook for 10 minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered, for 10 minutes.

Working in batches, puree the soup in a Vitamix blender until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper. Ladle the soup into individual bowls. Top with the crispy kale and pine nuts and serve immediately. Serves 6 to 8.
I did not change the recipe at all. The roasting of the cauliflower is important to the flavor of the soup, so please don't skip this step. The cauliflower turns a golden brown in the oven.
As I said in the beginning, the kale shrinks a lot, this is half of a large bunch of kale. The next time I buy kale, I'm roasting an entire bunch!
The soup will freeze well. Another soup that would be great for individual freezing and then throwing into a lunch bag. Store the roasted kale separately as it will loose its crispness if it is combined with the soup.
If you like cauliflower and kale, I think you'll really enjoy this soup. perfect for a cold winter's night!
Hope you've had a lovely weekend!

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