This soup was inspired by a spinach and broccoli soup recipe I found once. It was an immediate hit with my family flavor-wise, and a hit with me, nutritionally. My husband began asking for “the green soup” for dinner on a regular basis. I thought it would be fun to switch things up and try some different vegetables to add a little variation. I played around with it a little bit and fell in love with this kale and cauliflower combination. Not to mention, this soup is literally the only way I can get my husband to eat kale. The extra cheese on top definitely helps…

Serves: 2-4

 

1 tbsp. extra virgin olive oil

1 yellow onion, diced

2 cloves garlic, minced

1 head cauliflower, rinsed and chopped

5 cups kale, rinsed and dried

4 cups low sodium vegetable broth

1/2 cup parmesan cheese

1/4 cup tahini paste

salt and pepper, to taste

 

1. In a medium saucepan, heat the olive oil on medium heat.

2. Cook the onion and garlic in the pan until the onion is soft and translucent and the garlic is light brown. Add the broth and bring to a boil.

3. Add the cauliflower and cook, covered, until soft (about 4 minutes).

4. Next, reduce heat to a simmer and stir in the kale, cheese, and tahini paste.

5. In batches, puree the soup in a blender until smooth.

6. Transfer the soup back to the sauce pan and keep warm on low heat.

7. To serve, drizzle with olive oil and serve with extra cheese!

—