Roasted Cauliflower Kale Soup

• Vegetarian
• Gluten free

• Produce

  • 1 Carrot, large
  • 1 head Cauliflower
  • 3 Garlic cloves
  • 1/2 tsp Garlic powder
  • 2 Kale, leaves
  • 2 Leeks
  • 1 Potato
  • 1/2 tsp Sage, dried

• Canned Goods

  • 4 cups Vegetable stock

• Baking & Spices

  • 3 grinds Black pepper
  • 1 pinch Cinnamon
  • 1/4 tsp Paprika
  • 1 pinch Salt
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 Pecorino romano or parmesan cheese to pass at table

• Liquids

  • 2 cups Water

Found on cookingchatfood.com

Description

Ingredients

• 1 head of cauliflower, chopped into florets
• 3 tbsp extra virgin olive oil
• ½ tsp garlic powder
• pinch of salt
• 2 leeks, white and light green portions, chopped
• 3 garlic cloves, minced
• 1 potato, peeled and chopped
• 1 large carrot, chopped
• 4 cups vegetable stock
• 2 cups water
• 2 kale leaves, chopped
• ½ tsp cumin
• ½ tsp dried sage
• ¼ tsp paprika
• pinch cinnamon
• ½ tsp of salt
• a few grinds of black pepper
• pecorino romano or parmesan cheese to pass at table

Directions

• Preheat oven to 400. In a roasting pan, toss the cauliflower with 2 tablespoons olive oil, garlic powder and a pinch of salt.
• Place the cauliflower in the oven and roast for approximately 20 minutes, until the cauliflower begins to brown and soften. Remove from oven when done and set aside.
• As the cauliflower roasts, start making the soup on the stovetop. Heat the remaining tablespoon of olive oil in a soup pot. Add the leeks, and sauté on medium heat for 5 minutes.
• Add the carrot, potato and garlic to the pot, and cook for a few more minutes.
• Add the vegetable broth and water to the pot. Stir in the kale, and simmer the vegetables for 25 minutes or until so until softened.
• Reserve about ¾ cups of the roasted cauliflower. Add the remaining cauliflower to the soup pot, and simmer for another 5 minutes.
• Remove the soup from the heat, and puree with an immersion blender. If an immersion blender isnt available, transfer in batches to puree in a food processor.
• Add the cumin, sage, paprika, cinnamon, salt and pepper to the pureed soup. Heat for another 5 minutes to let the flavors meld.
• Ladle the soup into bowls, topping each bowl with a few florets of roasted cauliflower and a sprinkling of cheese. Pass additional cheese at the table. Serve with a crusty bread and a Pinot Noir, if you are so inclined. Enjoy!