a cup of cauliflower and kale soup
Cauliflower is a fab way to get the creaminess I want in soups without having to use cream or potatoes. This cauliflower and kale soup is easy peasy to make and tastes gorgeous whilst being super-virtuous. I make a big batch and freeze it in individual portions so that at lunchtimes I’m only a microwave’s ping away from a veg-packed meal.
My Grandma, Myra, always used to serve soup in a mug which I think is so comforting, also handy for little ones to help them keep a grip on their soup. A hunk of cheese on toast to dunk is another trick to get them to tuck in if they aren’t immediately feeling it.
Ingredients (makes around 8 cups)
- 1 tablespoon olive or rapeseed oil
- 1 medium onion, finely diced – watch how here
- 4 cloves garlic, chopped – watch how here
- Sea salt and black pepper
- 1 head of cauliflower, leaves, stems and florets watch how to tackle a cauli here
- Veggie stock or water – around a pint and a half
- A bunch of cavolo nero kale, roughly chopped or a bag of spinach
1. Heat the oil in a large pan over a medium heat and cook the onion for 4-5 minutes until soft
2. Add the garlic and a pinch of salt then cook for a further 2 minutes. Don’t allow the garlic to brown and go bitter
3. Add the cauliflower florets and leaves then cover with stock until the cauliflower is just covered. Put the lid on the pan and bring to the boil
4. Reduce to a high simmer then cook with the lid on for around 10 minutes
5. Stir in the greens and cook for a further 2-3 minutes.
6. Puree with an immersion blender or in a liquidizer, add more liquid if needed
7. Season with salt and pepper and serve as it is or with cheese on toast, or go fancy and barely rub a clove of garlic over toasted sourdough before drizzling it with olive oil and a sprinkle of salt.
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