Cauliflower Kale Soup
A rich, creamy, and healthy soup to satisfy your taste buds
With this cauliflower and kale soup from Le Creuset's chef partner Amanda Haas, she roasts the vegetables in the oven first to caramelize the sugars and enhance their flavor before braising them in stock to create a creamy, yet healthy, soup that is slightly addicting. If you prefer a brighter green color for the soup, leave a few kale leaves raw and puree them into the soup at the end. Amanda uses her Dutch oven for this soup, it's the perfect one-pot vessel for the recipe since it easily goes from oven to stove and then straight to the dinner table for serving.
Cauliflower Kale Soup
Serving Size: 6
Cook Time: 1 hour
Ingredients:
1 whole round Camembert cheese (about 9 oz.)
1/2 cup fresh pomegranate arils
1/3 cup chopped pistachios
1/4 cup pomegranate syrup or honey
1 baguette, thinly sliced and toasted
1-2 apples, cored and thinly sliced
Equipment:
Round Dutch oven or large stock pot
Large mixing bowl
Measuring spoons
Knife and cutting board
Blender
Directions:
Preheat oven to 400 degrees F.
In a large Dutch oven, toss the cauliflower with 2 tablespoons olive oil and season with 1 teaspoon salt and a grinding of black pepper. Roast in preheated oven until the cauliflower is tender and golden brown in places, about 20 minutes, stirring occasionally so the florets brown evenly. Remove the pot from the oven, add the kale to the cauliflower and stir to combine. Continue roasting for 5 more minutes until the kale is softened. Remove from the oven and place on the stovetop. Transfer the cauliflower and kale to a large mixing bowl and set aside.
Heat the remaining 2 tablespoons olive oil in the same Dutch oven set over medium heat. Add the onion to the pot, along with a teaspoon of salt. Cook until translucent, stirring occasionally, about 5-8 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Return the cauliflower and kale to the Dutch oven and add the chicken stock. Bring to a simmer, then lower the heat to low and cook for 10 minutes.
Remove the pot from the heat and let cool slightly. Using an immersion blender, blend the soup until creamy and mostly smooth. Or alternatively, allow the soup to cool, then puree in batches in a blender until smooth.
To serve, bring soup to a simmer and stir in the lemon juice. Season to taste with additional salt and pepper if desired. Garnish bowls of soup with the crème fraîche, pine nuts, and chives.
(Recipe courtesy of Amanda Haas, photograph courtesy of Andee McKenzie).
