Kale & Cauliflower Soup

As I mentioned previously, kale is fairly new to me. To be honest, I’m still a tad afraid of using it in recipes because of its intense flavor. I have some kale in my fridge that I had used previously to make kale rice. With Spring Break vacation coming up I had to get rid of it. So I did what I usually do when I don’t know what to do with an ingredient; make soup.

Ingredients (for 3-4 medium size soup bowls)

  • 5-6 large kale leaves washed , chopped, and stems removed
  • Cauliflower, chopped (I use ½ or a medium size cauliflower)
  • 1 large potato, peeled and chopped (for the soup in the picture I used ½ of a white potato and ½ of a purple potato, just because I had leftover).
  • 1 large carrot peeled and chopped.
  • 3 large garlic cloves, peeled.
  • 1 can of coconut cream (I encourage you to use cream or full fat; it just makes it so creamy!)
  • Spices: salt, black pepper.
  • Optional: chopped roasted peanuts.

Procedure

  1. In a medium size pot place the kale leaves, cauliflower, potato, carrot and garlic. Cover with cold water, bring to a boil and let simmer for about 10-15 minutes. While boiling I like to add some salt and pepper to the water. (Note: the simmering time may vary but it should be as long as it takes for the potatoes to be soft).
  2. Once the vegetables are cooked remove from the stove. You can drain them, but save the water from the boiling process for thinning.
  3. Put all the cooked vegetables in a high speed blender (without the water). Add the coconut cream and blend. Gradually add the reserved water until your desired texture is achieved. (Note: if you like the thickness of your kale soup there’s no need to add the reserved water).
  4. Plating: poor soup onto bowls and serve while hot. Because of the coconut cream, your kale soup will taste a bit sweeter. I like adding some chopped roasted peanuts (which I find have some salty flavor to them) for some contrast.

Enjoy!

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