My kitchen smelled oh soo good when I was cooking this soup! From the aroma, I knew the soup was going to taste great. It was quick and easy to make, a healthy and flavourful dish! This recipe makes a creamy but dairy-free soup. Cauliflower, sauteed onions, leeks, garlic, and greens like kale are simmered in broth, then are blended until smooth. Ready in less than half an hour. Both cauliflower and kale belong to the cabbage family, and as such, they are super-foods, containing potent anti-cancer properties. They are also high in fibre, vitamin C, iron, calcium and potassium. Super-foods indeed! Don't cook them for a longer time than recommended, because their nutritional value decreases with overcooking.
Ingredients:
3 tablespoons olive oil
1 medium onion, chopped
1 leek, cleaned well and chopped (white and light green parts only)
4 cloves garlic, roughly chopped
salt and pepper
1 medium head cauliflower, cut into small florets
Ingredients:
3 tablespoons olive oil
1 medium onion, chopped
1 leek, cleaned well and chopped (white and light green parts only)
4 cloves garlic, roughly chopped
salt and pepper
1 medium head cauliflower, cut into small florets
1 small head of broccoli florets
1 largish Yukon gold potato, washed and chopped, no need to peel
about 4 cups of low sodium vegetable broth
3 large kale leaves and 3 Swiss chard leaves, stems removed and sliced
juice of one small lemon
3 tablespoons chopped fresh parsley
some basil leaves to taste, sliced in chiffonade
about 4 cups of low sodium vegetable broth
3 large kale leaves and 3 Swiss chard leaves, stems removed and sliced
juice of one small lemon
3 tablespoons chopped fresh parsley
some basil leaves to taste, sliced in chiffonade
a few chopped almonds
Directions:
- Warm the oil in a large pot over medium heat. Add onions and leek and saute for 4 or 5 minutes. Add the garlic and a bit of salt and continue cooking for a few more minutes.
- Add the cauliflower, broccoli and potato.
- Add the broth. Use as much as needed to reach 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 the pot, reduce heat to low and simmer for 10 minutes or until the vegetables are tender.
- Add the greens, lemon juice, and parsley, then stir and simmer a few minutes longer.
- Remove from the heat, add the basil and let the soup sit about 5 minutes so that it can cool slightly.
- Using an upright blender, blend the soup in batches until smooth, adding more broth if it’s too thick.
- Season with salt and pepper reheat if needed, and serve topped with chopped almonds and a little olive oil.
