Smoky Charred Cauliflower and Potato Soup with Kale Recipe

Smoky Charred Cauliflower and Potato Soup with
Kale Recipe

A vegan riff on the Portuguese soup

YIELD: makes
about 3 quarts soup, serving 6

ACTIVE TIME: 30
minutes

TOTAL TIME: 1
hour

 

Ingredients:

·        
2
tablespoons extra-virgin olive oil, plus more for serving

·        
1 small
head cauliflower, cut into 1-inch florets (about 1 1/2 pounds)

·        
1 medium
onion, finely sliced (about 1 cup)

·        
3 garlic
cloves, grated on a microplane grater

·        
2
chipotle chiles packed in adobo sauce, chopped fine, with 1 tablespoon sauce
from can

·        
2 quarts
water

·        
2 pounds
russet potatoes, peeled and chopped into 2-inch chunks

·        
1/2
pound kale leaves, thick stems removed, leaves roughly chopped

·        
2 bay
leaves

·        
Kosher
salt and freshly ground black pepper

 

Directions:

 

1.      
Heat olive oil in a Dutch oven or large saucepan
over high heat until shimmering. Add cauliflower and cook, stirring
occasionally until well browned and lightly charred on all sides, about 10
minutes total, reducing heat as necessary if smoking cauliflower starts to burn
or oil smokes too heavily.

2.     
Reduce heat to medium-low. Add onions and cook,
stirring frequently, until softened, about 2 minutes. Add garlic and chipotles
and cook, stirring frequently, until fragrant, about 2 minutes. Add half of
water and bring to a boil. Simmer until cauliflower is completely tender, about
5 minutes.

3.     
Using a hand blender or standing blender, puree
cauliflower/onion/chipotle mixture until smooth. Return to pot. Add remaining
water, potatoes, kale, and bay leaves. Bring to a boil over high heat, reduce
to a simmer, and cook until potato is easily smashed and incorporated into
broth, about 30 minutes.

4.     
Remove bay leaves and mash potatoes with a large
spoon or potato masher. Season to taste with salt and pepper. Serve, drizzling
with extra-virgin olive oil.

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