Brrrrr! It’s too cold for my liking here in Missouri. While it seemed like a good idea to spend the holidays in southern Florida, coming home to snow, ice and single digit wind chills has me questioning it. Either we should have stayed where it is warm or we should have never left the cold.
Thanks to the cold and short daylight hours, I’ve entered full-on hibernation mode. That means lots of hours in the kitchen cooking warm, comforting foods. And when I’m not in the kitchen, I’m curled up in a corner of the sofa with a mug of hot tea in my hands. It’s hard to get warm and stay warm!
One of my favorite soups for this time of year is Creamy Cauliflower Kale Soup. Packed full of nutrients and veggies, it’s so creamy you’ll think it has thick, rich dairy in it. It reminds me of a hearty cream of potato soup, except without the ingredients I feel guilty eating this time of year when I’m such a sloth. Plus it has kale in it. Like an ever-growing number of folks, I’m convinced kale is about the best thing I can eat. I juice it, saute it and even blend it up in creamy soups. A kale cupcake can’t be too far off…
- 1 teaspoon extra virgin olive oil (extra for drizzle if desired)
- 1 1/2 cups chopped yellow onion
- 5 cloves garlic, minced
- 1 medium to large head of cauliflower, stems and florets cut into 1" pieces
- 8 stalks kale, stems removed, greens roughly chopped
- 2 T. fresh parsley, roughly chopped (I use Italian flat parsley) plus more for garnish
- salt and pepper to taste
- Heat oil in large soup pot. Saute onion until soft. Add minced garlic and cook for a couple more minutes.
- Add cauliflower, kale and parsley. Pour water over the top. Bring to a boil over medium-high heat. Once at a boil, reduce heat to low and simmer for 15-20 minutes, until greens and cauliflower are both soft.
- Puree soup in high speed blender. This may work best in two batches depending on the size of your blender carafe. You may also use an immersion blender, however the soup will not be quite as creamy.
- Serve with a drizzle of olive oil and a sprig of parsley.