Kale lends a beautiful green color to this silky cauliflower soup. A garnish of crispy kale chips and pine nuts adds a satisfying crunch.
Prep Time
20 minutes
Cook Time
55 minutes
Servings
8
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.
Rated 2 out of
5 by
DeeMick from
Much less appealing than it seemsThis soup is time consuming for something so bland and flavorless. I could see from the recipe that might be the case so added a bit more olive oil, garlic and onion but alas it was not of help. I ended up using this soup as a pasta sauce adding italian sausage and parmesan with the pasta. A healthy sauce and reasonably tasty with the sausage and parmesan. Still it is a stopgap since I already made it ........not a suggestion.
Date published: 2020-11-02
Rated 5 out of
5 by
Km0821 from
Delicious!I made this soup with vegan “chicken broth” and added a bit of broccoli that I had on hand. I also added a bit of tumeric, a tip from a previous review. It turned out soooo good! My husband and his mom who are not vegan both loved this soup as well!
Date published: 2018-01-07
Rated 5 out of
5 by
AliKat from
Can't Believe This Is Healthy!Creamy smooth texture without any cream and tastes great. Just got my Vitamix and this was the first soup I made with it. Don't know how I lived without it. Looking forward to making more. Thanks W-S!
Date published: 2015-04-15
Rated 5 out of
5 by
MazzMom from
Healthy, amazing soupThe roasted taste of the veggies came through beautifully, giving this soup a satisfying flavor profile. The trick to a good consistency is to put your Vitamix on low for a few seconds and then high for a few seconds more. Any more time than that and you will get that foamy Vitamix soup. My soup was the consistency of a lighter pea soup. Upon serving, I added a squeeze of lemon to each bowl to enhance the fresh flavors. I'm pretty sure I'll eat the entire pot by myself without sharing.
Date published: 2015-01-21
Rated 5 out of
5 by
Renorose from
Good Base for great SoupI amped up the flavor by roasting the garlic and onion along with the cauliflower, swapped chicken stock for the veg stock and grated a few tablespoons of fresh turmeric. Very nice!
Date published: 2013-11-10
Rated 4 out of
5 by
JEBB from
A good, healthy choiceMade this soup because I have so much kale in my garden I figured why not...it made my house smell amazing while it was cooking and was easy to throw together. I added a tablespoon of toasted sesame seed oil to the soup for added flavor and garnished mine with parmesian kale chips, toasted pine nuts and a few bunches of roasted cauliflower. I used an immersion blender to blend the soup, that worked fine. I served it to a vegan friend and she had multiple servings citing how delicious it was. I'll make it again and keep my tweeks because I think they added to the recipe.
Date published: 2013-10-28
Rated 5 out of
5 by
RitaS725 from
Excellent soup!Very easy to make. I did season the kale with olive oil and salt before adding to soup and used 8 cups vegetable broth since it was packaged in 32 oz. boxes, adding a little more garlic and celery. 7 adults all loved soup, so pretty and healthy. Have made twice and hope to include soup for Thanksgiving dinner.
Date published: 2013-09-18
Rated 2 out of
5 by
jacoby from
Good for you, but...This took several hours to put together, and I looked forward to the finished product. I followed the recipe to the "t" and it came out nearly tasteless. After a few additions of basil, cayenne and salt and pepper, it was edible, but unremarkable. I had to finish it with some cream to make the texture palatable. I must say however, the kale crisps saved the day, but 26-28 minutes roasting time is way too much. Mine took about 10-12.
