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Cauliflower Soup with Beetroot and Truffle Oil
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Cauliflower Kale Soup
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50 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
head
cut into florets, about 3-4 cups.
 
6
tbsp
 
1
bunch
stems removed and leaves cut into small pieces (6oz with the stems, an average bunch of kale is 10 leaves).
 
1
whole
chopped.
 
2
cloves
pressed or minced.
 
6
cups
 
4
tbsp
chopped, for garnish. Pine nuts work well.
 
 
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PREPARATION
1.
Preheat oven to 425 F (220C). Prepare 2 baking sheets.
PREPARING THE CAULIFLOWER
2.
In a bowl toss cauliflower in 2 tbsp olive oil and season with salt and pepper.
3.
Place on baking sheet. Roast until cauliflower is browned and tender, for about 25 minutes. Reduce the heat to 300F for the kale.
PREPARING THE KALE
4.
In a bowl toss half of the kale with 2 tbsp olive oil and season with salt.
5.
Line on a baking sheet and bake until crispy for 30 minutes. Toss half way through.
PREPARING THE SOUP
6.
Meanwhile in a large saucepan, heat 2 tbsp olive oil and cook onion for 3-4 minutes, on medium heat until translucent.
7.
Add garlic and cook for 1 minute.
8.
Add roasted cauliflower and stock. Increase temperature to medium-high and bring to a simmer.
9.
Reduce heat to medium low, cover and cook for 10 minutes.
10.
Add kale and let the soup cook for 10-15 more minutes.
11.
Working in batches, puree soup in a powerful blender until smooth. Season with salt and pepper to taste.
12.
When ready to serve, serve soup with crispy kale chips and cashews nuts on top.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 368
Protein 14.1 g
Carbohydrates 12.0 g
Iron 0.06 mg
Fiber 3.17 g
Calcium 6.17 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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