2T. 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, just to cover. 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.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.