Roasted Cauliflower and Kale Soup

    This is a simple and flavorful soup that is easy to prepare and filling to boot. The kale adds a beautiful color while the cauliflower lends a creamy texture. 

Ingredients

• 1 large head of cauliflower, cut into florets
• 4 large cloves of garlic, peeled
• 1 large yellow onion, peeled and cut into 1/4 inch thick pieces
• 1/4 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• 4 Tablespoons olive oil, divided
• 1 large bunch of curly kale, tough stems removed and torn into bite size pieces
• 5 1/2 cups of vegetable stock 
• 1/2 cup pine nuts, lightly toasted
• salt and pepper to taste
• squeeze of fresh lemon juice for serving

Instructions 

• Preheat the oven to 425 F.
• Toss the cauliflower, garlic, onion, thyme and cayenne with 2 Tablespoons of olive oil. Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender. About 20-25 minutes. If the garlic begins to brown too quickly removed it from the pan sooner. Toss veggies halfway through cooking. Remove from the oven and reduce the temperature to 350 F.
• In a bowl toss half of the kale with 2 Tablespoons olive oil. Sprinkle with a little salt and pepper and place on a baking sheet and bake in the oven until lightly browned and crisp. About 18-20 minutes. Check the kale often to make sure it doesn’t burn.
• In a large dutch oven add the roasted vegetables with the stock and bring to a boil. Reduce the heat and simmer for about ten minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered for ten more minutes.
• Carefully puree the soup with an immersion blender, or, working in batches, puree the soup in a high speed blender. Season with salt and pepper and add additional stock if the soup is too thick.
• Ladle the soup into bowls and top with the baked kale, toasted pine nuts, a squeeze of fresh lemon juice and additional salt and pepper to taste.
• Serve with chickpea flatbread and a simple salad for a complete meal.