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Cauliflower soup

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Ingredients Method

Składniki
  

  • 1 large head cauliflower trimmed and cut into florets
  • 5 Tbs. 3 fl. oz./80 ml olive oil
  • Kosher salt and freshly ground pepper to taste
  • 1 large bunch curly kale stems removed, leaves torn into
  • 1- inch 2.5-cm pieces
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 7 cups 56 fl. oz./1.75 l chicken or vegetable broth
  • 1/3 cup 1 3/4 oz./50 g edamame beans and vegetable crisps for decoration

Method
 

  1. Preheat an oven to 450°F (230°C).
  2. In a large bowl, toss the cauliflower with 2 Tbs. of the olive oil and season with salt and pepper. Place on a baking sheet. Transfer to the oven and roast, stirring occasionally, until the cauliflower is tender and the edges are browned and crisp, about 22 minutes. Reduce the oven to 300°F (150°C).
  3. Meanwhile, in a saucepan , warm the remaining 2 Tbs. olive oil. Add the onion and celery and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low, cover and cook for 10 minutes. Stir in the kale, increase the heat to medium and cook, uncovered, for 10 minutes.
  4. Puree the soup in blender until smooth. Return the soup to the pot and adjust the seasonings with salt , pepper and ginger . Ladle the soup into individual bowls. Top with the vegetable crisps and edamame beans. Serves 6 to 8.