Seasonal Recipes

Roasted cauliflower and kale soup

 

1 large head of cauliflower, cut into florets
4 large cloves of garlic, peeled
1 large brown onion, peeled and cut into 1/4 inch thick pieces
4 Tablespoons olive oil
1 large bunch of kale, tough stems removed and torn into bite size pieces
5 1/2 cups of vegetable or chicken stock + additional to thin if necessary (In my opinion stock is optional if you have fresh, best quality produce you shouldn't need it)
1/2 cup pine nuts, lightly toasted
salt and pepper to taste
squeeze of fresh lemon juice for serving


Preheat the oven to 200C.
Toss the cauliflower, garlic, onion, with 2 Tablespoons of olive oil. Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender. About 20-25 minutes. If the garlic begins to brown too quickly removed it from the pan sooner. Toss veggies halfway through cooking. Remove from the oven and reduce the temperature to 160C.
In a bowl toss half of the kale with 2 Tablespoons olive oil. Sprinkle with a little salt and pepper and place on a baking sheet and bake in the oven until lightly browned and crisp. About 18-20 minutes. Check the kale often to make sure it doesn’t burn.
In a large pot add the roasted vegetables with the stock and bring to a boil. Reduce the heat and simmer for about ten minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered for ten more minutes.
Carefully puree the soup with an immersion blender, or, working in batches, puree the soup in a high speed blender. Season with salt and pepper and add additional stock if the soup is too thick. If you like your soup a little more rustic you can not blend the last bit of soup.
Ladle the soup into bowls and top with the baked kale, toasted pine nuts, a squeeze of fresh lemon juice and additional salt and pepper to taste.


Serve with chickpea flatbread and a simple salad for a complete meal.

Source : Digging up the dirt