Creamy Cauliflower Soup with Greens
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped (about 1 cup)
- 4 cloves garlic, chopped
- Sea salt
- 1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
- 4 1/2 cups filtered water
- 1/4 cup chopped fresh dill, plus more for garnish
- 5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped
- Freshly ground black pepper
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- 1 medium head cauliflower (3 pounds)
- Dill, fresh (1/4 cup)
- Garlic (4 cloves)
- Kale or collard, large leaves (5)
- Onion, chopped (about 1 cup), medium (1)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil, extra-virgin (1 tablespoon)
- Sea salt (1)
- Drinks
- Water, filtered (4 1/2 cups)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published January 23, 2012 (1 year ago).
96 people saved this recipe.
