Light Cauliflower Kale Soup
Easy, light, nutritious AND delicious!
Olive oil
2 c. kale leaves, snipped into thin, short ribbons (no stems)
3-4 small potatoes, such as Red or Yukon, large-diced (skin on)
2-3 green onions, chopped (or 3-4 Tbsp. other mild onion) + some for optional garnish
2 c. small cauliflower florets (&/or broccoli)
1 small clove garlic, crushed or minced
6 c. vegetable (or chicken) stock
Salt and pepper
Shredded parmesan cheese
Put kale leaves into a bowl and drizzle with 1-2 tsp. olive oil. With your hands, massage the kale for 30-60 seconds. Set aside.
In a soup pot, saute the diced potatoes in 2 Tbsp. olive oil for 2-3 minutes -they should still be quite firm. Add the kale, onions, cauliflower, and garlic, and cook 2-3 minutes more. Stir in the broth; simmer for 10-15 minutes or until the vegetables are firm-tender.
Season with salt and pepper to your taste, and serve garnished with chopped onions and shredded cheese.
Recipe created or adapted by Liz Talley, Urban Graze
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