| 10 | 40 | 331 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 1 large head | Cauliflower (trimmed into florets) |
| 5 tbsp | Extra virgin olive oil |
| 1 pinch | Kosher salt |
| 1 dash | Black pepper |
| 4 cup | Kale (stems removed, torn) |
| 1 medium | Yellow onion (diced) |
| 2 medium stalk(s) | Celery (diced) |
| 3 clove(s) | Garlic (minced) |
| 7 cup | Vegetable stock/broth |
| 1/3 cup | Pine nuts, dried |
1. Preheat an oven to 450°F.
2. Toss the cauliflower with 2 Tbsp olive oil and season with salt and pepper.
3. Place on a baking sheet and roast until the cauliflower is tender and the edges are browned and crisp, about 20 minutes. Set aside to cool.
4. Reduce the oven to 300°F. Toss 1/4 of the kale bunch with 1 Tbsp of olive oil and season with salt. Place on a baking sheet and roast until the kale is crispy, 10 – 15 minutes.
5. Meanwhile, in a Dutch oven over medium heat, add 2 Tbsp olive oil and cook the onion and celery, stirring occasionally, until tender, about 8 minutes.
6. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth, increase the heat 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.
7. Working in batches, puree the soup in a blender until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper.
8. Top with the crispy kale and pine nuts and serve immediately.
Enjoy!
| Meat Alternative | 0.3 |
| Vegetables | 5.7 |
