This soup is so simple that I almost didn’t post it. However, after a hectic Thanksgiving at Angelica Kitchen last week and the multitude of elaborate dishes I cooked and tasted, it was a welcome and nourishing change. Plain cauliflower soup is something I make frequently. By plain, I mean cauliflower with sautéed onions and garlic simmered then blended smooth. It tastes delicious and is ready in under 25 minutes. Cauliflower is one of those superfoods that help fight cancer and assist in stimulating the liver out of stagnancy. Adding collard greens or kale like I did here makes it more of a one pot meal — these greens fortify the soup with calcium, iron and chlorophyll. You could use spinach or chard too.
Oh and if you don’t have dill, don’t let that get between you and a bowl of this velvety deliciousness.
Creamy Cauliflower Soup with Greens and Dill
1 tablespoons extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, roughly chopped
1 medium head cauliflower, cut into small florets (use stem too)
5 large kale or collard leaves, stems removed and sliced
2 tablespoons chopped fresh dill or to taste
fresh black pepper
Warm oil in a large pot over medium heat, add onions and saute for 4 or 5 minutes. Add garlic and salt and continue cooking for a couple more minutes. Add cauliflower and pour in filtered water until it reaches just below the surface of the cauliflower, don’t add too much, you can always add more later when blending the soup. Turn up the heat and bring to a boil. Cover pot, reduce heat to low and simmer for 1o minutes or until cauliflower is tender. Add greens, stir and simmer a few minutes longer. Remove from heat, stir in dill and let sit 5 minutes to cool slightly. Using an upright blender, blend soup in batches until smooth, adding more water it’s too thick. Return to pot and season with extra salt and pepper.
Click here for printable recipe