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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