Kale and Cauliflower Soup Recipe
Quick and easy warming & nourishing soup that is vegetarian. This soup uses vegetables available in winter season
Ingredients
- 1 tbsp extra virgin olive oil, + extra to serve
- 20 g butter optional
- 1 medium brown onion finely chopped
- 1 small leek finely chopped
- 2 medium garlic cloves chopped
- 1 medium cauliflower head chopped(equivalent amount if using alternative root vegetables)
- 1.5 litres vegetable stock App. 6 cups
- 1 head kale leaves chopped
- Green veggies for decor e.g. snow peas/ beans, trimmed and cooked al dente)
- 20 g finely grated parmesan(optional) App. 1/4 cup
- Salt & black pepper to season
Instructions
- Heat oil and butter in a large saucepan over medium heat. Add the leek, onion, and garlic. Cook for 5 minutes, or until soft.
- Add the stock and cauliflower. Cover and bring to boil then reduce to heat to low.Simmer for 15 minutes or until cauliflower is tender.
- Add kale and increase heat to high then reduce tolow for 15 minutes or until kale wilts. Remove from heat, season to taste.
- Stick blend until smooth. Drizzle over olive oil. Top with Parmesan and décor veggies.