recipeWEDNESDAY: Roasted Cauliflower Soup with Crunchy Kale and Pine Nuts

Roasted Cauliflower Soup with Crunchy Kale and Pine Nuts

1 head of cauliflower, cut into florets
6 tbsp olive oil
2 leeks, white part chopped
2 garlic cloves
6 c vegetable or chicken stock
4 tbsp pine nuts

1 large bunch of kale

Sea salt and pepper to taste

Preheat oven to 400. Line a baking sheet with florets. Sprinkle with 2 tbsp olive, salt and pepper and toss to coat. Spread out on baking sheet and place in oven. Roast for about 30 minutes, until cauliflower is browned and cooked through. In a large stock pot, add 2 tbsp olive oil and heat on medium heat. Add chopped leaks and garlic, cook until tender. Add in stock and roasted cauliflower. Allow soup to simmer for 5-10 minutes. Use an immersion blender to puree the soup until smooth. Turn heat to low. Taste soup and season as needed with additional salt and pepper. Take stems off of kale and chop into bite size pieces. Place kale and pine nuts on baking sheet. Sprinkle with remaining olive oil, salt and pepper. Add to oven and allow to cook until they are crispy. Ladle soup into a bowl and top with kale chips and toasted pine nuts.