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.
- 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).
- Once the vegetables are cooked remove from the stove. You can drain them, but save the water from the boiling process for thinning.
- 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).
- 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.