KALE WITH ROASTED CAULIFLOWER SOUP WITH KALE CHIPS & PINE NUTS
Here is your Tremendous Tuesday recipe to help you include the incredible goodness of Kale in your diet.
Today’s recipe is a Kale and Roasted Cauliflower Soup with Kale Chips and Pine Nuts.
This is EXACTLY the recipe that we need today on this cold, rainy winter’s day. Enjoy and stay warm!
KALE WITH ROASTED CAULIFLOWER SOUP WITH KALE CHIPS & PINE NUTS
SERVINGS: 4
prep time:
10 MINS
cook time:
30 MINS
total time:
50 MINS
Roasted cauliflower kale soup with kale chips and pine nuts topping. Rich, creamy (no cream) and delicious, this soup is full of wonderful flavours.
INGREDIENTS
· 1 head of cauliflower — cut into florets, 1kg, about 3 1/2-4 cups
· 6 tbsp olive oil
· salt and black pepper to taste
· 1 large bunch of kale —, stems removed and leaves cut into small pieces (180g with the stems, an average bunch of kale is 10 leaves)
· 1 small onion chopped
· 2 garlic cloves — pressed
· 6 cups vegetable or chicken stock
· 4 tbsp toasted pine nuts
INSTRUCTIONS
1. Preheat oven to 425 F (220C). Prepare 2 baking sheets.
2. In a bowl toss cauliflower in 2 tbsp olive oil and season with salt and pepper. Place on baking sheet. Roast until cauliflower is browned and tender, for about 25 minutes.
3. Take out of the oven and reduce temperature to 300 F (150 C).
4. In a bowl toss half of the kale with 2 tbsp olive oil and season with salt. Line on a baking sheet and bake until crispy for 30 minutes. Toss halfway through.
5. Meanwhile in a large saucepan, heat 2 tbsp olive oil and cook onion for 3-4 minutes, on medium heat until translucent. Add garlic and cook for 1 minute.
6. Add roasted cauliflower and stock. Increase temperature to medium-high and bring to a simmer. Reduce heat to medium-low, cover, and cook for 10 minutes. Add kale and let the soup cook for 10-15 more minutes.
7. Puree soup with a hand blender until smooth. Season with salt and pepper to taste.
8. When ready to serve, serve the soup with crispy kale chips and toasted pine nuts on top.
RECIPE NOTES
1 head of cauliflower- 1kg - about 3 1/2-4 cups of florets
1 bunch of kale – 180g with the stems, an average bunch of kale is 10 leaves
NUTRITION INFORMATION
Calories: 439
Today’s recipe is a Kale and Roasted Cauliflower Soup with Kale Chips and Pine Nuts.
This is EXACTLY the recipe that we need today on this cold, rainy winter’s day. Enjoy and stay warm!
KALE WITH ROASTED CAULIFLOWER SOUP WITH KALE CHIPS & PINE NUTS
SERVINGS: 4
prep time:
10 MINS
cook time:
30 MINS
total time:
50 MINS
Roasted cauliflower kale soup with kale chips and pine nuts topping. Rich, creamy (no cream) and delicious, this soup is full of wonderful flavours.
INGREDIENTS
· 1 head of cauliflower — cut into florets, 1kg, about 3 1/2-4 cups
· 6 tbsp olive oil
· salt and black pepper to taste
· 1 large bunch of kale —, stems removed and leaves cut into small pieces (180g with the stems, an average bunch of kale is 10 leaves)
· 1 small onion chopped
· 2 garlic cloves — pressed
· 6 cups vegetable or chicken stock
· 4 tbsp toasted pine nuts
INSTRUCTIONS
1. Preheat oven to 425 F (220C). Prepare 2 baking sheets.
2. In a bowl toss cauliflower in 2 tbsp olive oil and season with salt and pepper. Place on baking sheet. Roast until cauliflower is browned and tender, for about 25 minutes.
3. Take out of the oven and reduce temperature to 300 F (150 C).
4. In a bowl toss half of the kale with 2 tbsp olive oil and season with salt. Line on a baking sheet and bake until crispy for 30 minutes. Toss halfway through.
5. Meanwhile in a large saucepan, heat 2 tbsp olive oil and cook onion for 3-4 minutes, on medium heat until translucent. Add garlic and cook for 1 minute.
6. Add roasted cauliflower and stock. Increase temperature to medium-high and bring to a simmer. Reduce heat to medium-low, cover, and cook for 10 minutes. Add kale and let the soup cook for 10-15 more minutes.
7. Puree soup with a hand blender until smooth. Season with salt and pepper to taste.
8. When ready to serve, serve the soup with crispy kale chips and toasted pine nuts on top.
RECIPE NOTES
1 head of cauliflower- 1kg - about 3 1/2-4 cups of florets
1 bunch of kale – 180g with the stems, an average bunch of kale is 10 leaves
NUTRITION INFORMATION
Calories: 439
