Cauliflower & Kale Cream Soup with Pan-Roasted Pine Nuts

    , , ,   , , ,

November 5, 2015

Healthy, delicious, with an elegant finish


8 servings

1/2 cauliflower, cut to small florets

5 kale leaves, stems trimmed

¼ sweet onion minced

1 tablespoon vegeta*

4 tablespoons sour cream

2 tablespoons olive oil

½ tablespoon black truffle butter

1 tablespoon pine nuts

salt and freshly ground black peppercorn

* powder mix of spices and dried vegetables


1In a large sauté pan heat 1 tablespoon olive oil. Add the sweet onion and cook until soft. Add the cauliflower florets. Mix well with the onion and the vegeta. Cook for 3 min, then add water just to cover the florets and let in simmer until done, about 20 min. Transfer the mixture with all liquid to a blender and blend until smooth and creamy.

2Add the kale to a boiling salted water and cook for 4 min. The salt in the water will preserve the kale’s dark green color. Once done, transfer the kale to a food processor with ½ tablespoon black truffle butter and blend until smooth. If needed, add some of the kale hot water.


0 Reviews

All fields are required to submit a review.