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Vegan Cream of Kale & Cauliflower Soup

Print Recipe
Course Soups, Chilis & Stews
Servings 8 servings

Ingredients
  

  • fat of choice to coat the bottom of the soup pot we used coconut
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 1 jalapeno pepper seeded and chopped
  • 1 cauliflower washed and in florets
  • 1 bunch kale
  • 1 quart vegetarian broth or more if needed
  • 1 small onion minced
  • 8 sun dried tomatoes soaked in hot water until soft and then sliced thin
  • 0.5 bunch dill

Instructions
 

  • Cook the onion and garlic in the oil, stirring occasionally, until it is quite brown. Add the cauliflower, stir, cook a minute. Add the pepper and kale and half the broth. The amount of broth you need is determined by how thick or thin you want the soup. Simmer until cauliflower is soft, about 15 minutes.Allow to cool enough to process in batches in the food processor or vitamix. Be very careful. You can add more broth at this point to cool it. If it’s too hot, it will explode.Make a garnish of the sun-dried tomatoes, dill and minced onion. Put a little mound of it in each bowl of soup.  (Recipe #863)