Cauliflower-Kale Soup with Crispy Kale Topping
Kale lends a beautiful green color to this silky cauliflower soup. A garnish of crispy kale chips and pine nuts adds a satisfying crunch.
Ingredients
- 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
Directions
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.
Williams-Sonoma Kitchen