CAULIFLOWER AND KALE SOUP

Diane Davis

By
@davis2377

This is a healthy choice, low-carb meal using "something different for a change" Just add a grilled/broiled piece of chicken, and you have a nice portion for a simple lunch and/or dinner.
(Calories 356; protein 40g; fat 12g; carbs 29g; fiber 10g)


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Rating:
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Comments:
Serves:
4-6 (2-3 generous)
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1 Tbsp
extra virgin olive oil
1/2 c
vidalia onion, diced
1 Tbsp
garlic, minced
1
head cauliflower, cored, chopped
3 c
vegetable stock
2 c
kale, thinly sliced
1 tsp
fresh tarragon, chopped (optional)
1 tsp
salt
1 tsp
pepper

Step-By-Step

1In large saucepot, heat olive oil over medium-high heat.
Saute onion and garlic, until onions are translucent

2Add cauliflower and vegetable stock.
Bring to a boil.
Reduce the heat to low and simmer until cauliflower softens, approx. 15-20 min.

3Add kale and simmer for another 5 minutes.
NOTE: I like the mixture just as it is at this stage; has some substance, so I just mash a little with a hand masher and skip Step 4, but do add a little salt and pepper to taste. But if you like, you can continue with the following directions.

4Let mixture cool completely. Then, transfer to a blender and puree until smooth. Return the soup to the saucepot and bring to simmer.
Add tarragon, salt and pepper.

5Remove from heat and serve with a favorite protein

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #cauliflower, #kale