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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Kale and Cauliflower Soup

Kale and Cauliflower Soup

1 large white or yellow onion, diced (390 g)
4 cloves garlic, minced
3 medium carrots (175 g, approx. 1.5 cups chopped)
1 tsp dried parsley
1 tsp ground thyme
1/2 tsp sea salt
6 cups vegetable stock
1 head of cauliflower (775 g, approx. 7 cups chopped)
4 cups lightly packed, chopped, de-stemmed kale (120 g)
salt and pepper, to taste
fresh lemon juice for serving, optional

Sauté the onions and garlic in 2 tbsp of broth or water in a large soup pot over medium heat until they start to soften and become fragrant, about 5 minutes.

Stir in the chopped carrots, dried parsley and ground thyme. Cook for few more minutes, adding another splash of stock if needed if the pan starts to dry out.

Stir in the vegetable broth and chopped cauliflower and bring to a light simmer. Simmer lightly, uncovered, until the cauliflower is tender, about 10-15 minutes.

Turn the heat off then carefully scoop about 1/2 of the soup into a blender, leaving some pieces of carrot and cauliflower behind. Blend until smooth and creamy (make sure you allow steam to escape when blending) and then pour the blended soup back into the pot and mix with the remaining soup.

Stir in the chopped kale. Let sit for 5-10 minutes before serving to allow kale to soften.

Serve right away with a squeeze of fresh lemon juice and sprinkle of chopped fresh parsley, if desired.

from: runningonrealfood.com
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