Creamy Vegan Nettles Soup with Kale and Cauliflower

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 cup Button mushrooms
  • 1 large head Cauliflower
  • 2 cups Kale
  • 1 large bunch Nettles ~ 4 cups, leaves loosely packed
  • 1 Onion, large
  • 1/2 tsp Red chili pepper flakes

• Canned Goods

  • 4 tbsp Coconut cream
  • 9 cups Vegetable stock, homemade or low-sodium

• Condiments

  • 1 tsp Maple syrup

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/8 tsp Celtic sea salt
  • 1/2 tsp Celtic sea salt + more

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 2 tbsp Ghee or coconut oil

• Liquids

  • 1/4 cup Water

Found on willfrolicforfood.com

Description

Ingredients

• 1 large onion, roughly chopped
• 1 large head cauliflower, stem & greens removed, chopped roughly into 1” pieces
• 2 tablespoons ghee or coconut oil
• 1/4 cup water
• 1/8 teaspoon Celtic sea salt
• 1 large bunch nettles ~ 4 cups loosely packed leaves
• 2 cups kale, chopped and loosely packed
• 1/2 cup minced button mushrooms
• 9 cups homemade or low-sodium vegetable stock
• 4 tablespoons coconut cream (skimmed from the top of a can of chilled full fat coconut milk)
• 3 tablespoons apple cider vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon red chili pepper flakes
• 1/2 teaspoon Celtic sea salt + more to taste
• 1/2 teaspoon ground black pepper
• optional garnish: fresh chopped basil and fennel

Directions

• Set a skillet over medium high heat. Add the onion and dry-fry, stirring occasionally, until the onion begins to caramelize and blacken. Add the cauliflower, ghee / coconut oil and water. Cover but leave the lid slightly ajar to let the steam release. Cook for another 10 minutes. Remove the top and cook for another 5 minutes, stirring frequently. The cauliflower will soften and caramelize along with the onions and get a deep, rich flavor.
• Carefully snip the leaves of the nettles from the stem, rinse well and drain.
• Fill a heavy bottomed soup pot with the nettles, kale, mushrooms and vegetable stock. Set over medium-high heat and bring to a rolling boil for 10 minutes.
• Add the coconut cream, vinegar, maple syrup, red chili pepper, salt and pepper. Add half of the cooked cauliflower and onion to the pot. Using an immersion blender, blend everything in the pot together until smooth and creamy. Add the rest of the cooked cauliflower onion. Serve hot with a drizzle of smooth coconut cream! Garnish with basil and fennel.