Kale and Cauliflower Soup
I grew up in cold and snowy Upstate New York and learned early how to make good warm-to-the bone soups, thanks in part to my Mom’s enthusiasm for them. This one features the complementary flavors of kale and cauliflower and is only lightly seasoned. Leave the vegetables chunky or blend them to whatever consistency you want. It’s hearty enough to be a stand-alone meal, especially when served with hunks of toasted bread. (Photo source: Laura Sitterly)
Yield: 4 servings | Time: 35 minutes
Ingredients
6 cups vegetable broth
1 yellow onion, chopped
4 medium carrots, chopped
1 cup chopped celery
1 medium cauliflower, chopped
1 teaspoon salt, plus more as needed
1 tablespoon olive oil or unrefined coconut oil
Fresh ground pepper
1/2 lemon, squeezed
3 generous cups chopped kale
Chopped chives, shredded cheese, or chopped avocados to garnish
Zero-waste tips
Add any leftover carrot greens to your favorite pesto or add them to your next batch of homemade stock. Or try one of the many other delicious ways to eat your greens.
Preparation
In a large pot, add the broth and chopped onion and cook, on medium heat, until the onion is translucent.
Toss in the chopped carrots and celery and heat for 3 to 5 minutes. Stir in the cauliflower and salt. Boil, uncovered, for 10 to 15 minutes.
To add richness, add 1 tablespoon of the olive oil or coconut oil. Sprinkle in fresh ground pepper and more salt to taste.
Slice the lemon in half and squeeze in some fresh lemon juice.
Add the kale and stir well, on medium heat, for an additional 10 minutes.
Use an immersion blender (or blender) to get the consistency you want, or leave it chunky.
Serve topped with chopped chives, avocados, or vegan shredded cheddar.
Recommended Pairings
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