Wednesday, January 11, 2012

soup's on

A beyond easy soup recipe and so very good for you. Found it in Martha Stewart LIVING magazine from chef/blogger Amy Chaplin of Coconut&Quinoa. Here's the quick version of the recipe but you can read more about it and find other recipes here.

Creamy Cauliflower Soup with Greens and Dill

1 tablespoons extra virgin olive oil

1 medium onion, chopped

4 cloves garlic, roughly chopped

sea salt

1 medium head cauliflower, cut into small florets (use stem too)

filtered water

5 large kale or collard leaves, stems removed and sliced (I added a few handfuls of spinach leaves and a few kale leaves...same gorgeous color)

2 tablespoons chopped fresh dill or to taste

fresh black pepper

Warm oil in a large pot over medium heat, add onions and saute for 4 or 5 minutes. Add garlic and salt and continue cooking for a couple more minutes. Add cauliflower and pour in filtered water until it reaches just below the surface of the cauliflower, don’t add too much, you can always add more later when blending the soup. Turn up the heat and bring to a boil. Cover pot, reduce heat to low and simmer for 1o minutes or until cauliflower is tender. Add greens, stir and simmer a few minutes longer. Remove from heat, stir in dill and let sit 5 minutes to cool slightly. Using an upright blender, blend soup in batches until smooth, adding more water it’s too thick. Return to pot and season with extra salt and pepper.
(I sprinkled on some toasted sunflower seeds for a bit of crunch...I love that in smooth foods)

1 comment:

Rolerkite said...

sounds like a job for the hand blender!