Reprinted from The 22-Day Revolution Cookbook by Marco A. Borges, with permission from publisher.
Appetizer, Side Dish
Kale-Yeah Soup, vegan soup, vegetarian soup recipe
Oh My Veggies
plus 1 teaspoon olive oil or oil of choice
sea salt or to taste
small head cauliflower
trimmed and cut into florets
large bunch lacinato kale
destemmed and roughly chopped, reserve 1 to 2 cups for kale chip garnish
unsalted or low sodium
Preheat oven to 350F and line a sheet pan with parchment paper.
In a large pot,heat 1 tablespoon of oil over medium-high heat, and sauté the onions with garlic and a pinch of sea salt until the onions become translucent.
Add the cauliflower and about 1?2 tea- spoon sea salt and continue to cook for about 5 minutes.
Add the kale, except for 1–2 cups reserved for kale chips. Add the vegetable broth and bring to a boil.
Simmer for 10–15 minutes until the cau- liflower becomes tender.
To make the kale chips, thoroughly dry the remaining kale, toss with 1 teaspoon of olive oil and the rest of the sea salt and bake for 20 minutes or until crisp.
Let the soup slightly cool, then puree in a blender in batches until smooth and creamy.
Return the smooth soup to the pot and continue to simmer it at low heat for another few minutes. Taste the soup and adjust the seasoning, if necessary.
Ladle the soup into bowls, garnish with kale chips, and serve!
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