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cut into florets, about 3-4 cups.
stems removed and leaves cut into small pieces (6oz with the stems, an average bunch of kale is 10 leaves).
chopped, for garnish. Pine nuts work well.
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Preheat oven to 425 F (220C). Prepare 2 baking sheets.
In a bowl toss cauliflower in 2 tbsp olive oil and season with salt and pepper.
Place on baking sheet. Roast until cauliflower is browned and tender, for about 25 minutes. Reduce the heat to 300F for the kale.
In a bowl toss half of the kale with 2 tbsp olive oil and season with salt.
Line on a baking sheet and bake until crispy for 30 minutes. Toss half way through.
Meanwhile in a large saucepan, heat 2 tbsp olive oil and cook onion for 3-4 minutes, on medium heat until translucent.
Add garlic and cook for 1 minute.
Add roasted cauliflower and stock. Increase temperature to medium-high and bring to a simmer.
Reduce heat to medium low, cover and cook for 10 minutes.
Add kale and let the soup cook for 10-15 more minutes.
Working in batches, puree soup in a powerful blender until smooth. Season with salt and pepper to taste.
When ready to serve, serve soup with crispy kale chips and cashews nuts on top.
This recipe has the following nutrient totals:
Protein 14.1 g
Carbohydrates 12.0 g
Iron 0.06 mg
Fiber 3.17 g
Calcium 6.17 mg
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