#Putaneggonit Creamy Kale and Cauliflower Soup
This weekend Portland got hit with another Snowpocalypse. I was stir crazy, it was cold, it was icy, it was snowy, and I was hungry. Instead of grouching at my husband (which I did a little bit anyways – sorry, Hendo!) I started cooking and I came up with this healthy, delicious recipe for Creamy Kale and Cauliflower Soup.
One of my challenges in the winter is eating enough veggies. My primary veggie eating vehicle is the salad, but in the winter, I.just.can’t. So I rely on heavily soups, and I really try to load them up with veggie power.
This soup full to the brim with kale and cauliflower (literally, you’ll see what I mean later), two veggies that are easy to find in the winter months and loaded with nutrients. We boil them up in chicken bone broth (use veggie broth if you don’t do meat!), throw in a can of coconut milk for creaminess, then blitz the entire thing with an immersion blender. While the poached egg and olive oil drizzle at the end are completely optional, I wouldn’t skip it. It’s what turns this warm creamy soup into a full blown, amazing meal.
Finally, this recipe is meant to be yours. Don’t do meat? Use veggie broth instead! Like your food saltier? Then add more salt! Don’t like kale? Well, I can’t help you there, but try it out in this soup- maybe you’ll like it! Plus, haven’t you heard? Kale is good for you. Duh.
1 small onion, diced
2 small heads of cauliflower (or 1 large), de-stemmed, and chopped
1 10 oz package of pre-chopped and washed kale, or two bunches of kale de-stemmed, washed, and chopped
1 quart of broth ( I used chicken bone broth, but feel free to use regular chicken broth or veggie broth)
1 can of full-fat coconut milk
1 Tbs olive oil, plus more for serving
1 Tbs sea salt, divided, plus more for seasoning at the end
1/2 Tbs garlic powder, divided, plus more for seasoning at the end
1/2 Tbs fresh ground black pepper, plus more for seasoning at the end
1/4 to 1/2 tsp red chili flakes, plus more for serving
1 perfectly poached, runny egg to put on top of each bowl
In a large pot over medium heat, sauté onions in the olive oil with a pinch of salt and garlic powder. Cook and stir frequently until translucent. Add the cauliflower, kale, broth, and the remainder of the seasonings (including the chili flakes) and turn the heat to high. The Kale will likely come to the top of your cooking pot here (as it did with mine). Don’t worry, it will cook down. Gently stir to combine your ingredients until the broth comes to a boil. Then set the heat to low, cover and simmer, with a quick stir check here and there until the kale is fully wilted down and the cauliflower is soft enough to break apart with your stirring spoon. Once everything is pretty cooked up, turn the heat off and add the can of coconut milk. Stir it in until the coconut milk is fully incorporated into your broth. Then bust out your handy-dandy immersion blender and blend until the whole thing is smooth. Be patient with this step and blend until there are no more chunks of veggies left. You’re looking for a smooth, consistent texture soup with a really bright green color. Now for the MOST IMPORTANT STEP. Taste it, if you like it then skip on to serving it. Does it need something more? Then add more salt, pepper, garlic, or chili flakes until it tastes perfect to your palette. I added more salt, pepper, and garlic and it was perfect for me – but it might be different for you. Turn the heat back on to low and stir in your remaining seasonings and let it cook for a couple additional minutes. When ready, serve in shallow bowls topped with a runny poached egg, an olive oil drizzle, and if you’re feeling spicy, more red chili flakes.
Enjoy, and you’re welcome.