Smoky Charred Cauliflower and Potato Soup with Kale
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Bay leaves (2)
- Cauliflower (1 small head)
- Chipotle chiles (2)
- Kale, leaves (1/2 pound)
- Onion, finely sliced (about 1 cup), medium (1)
- Russet potatoes (2 pounds)
- Cooking & Baking
- Garlic cloves (3)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (2 tablespoons)
- Drinks
- Water (2 quarts)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
71.3Rating
1-100
1-100
26Tweets
104Facebook
Shares
Shares
1StumbleUpon
Views
Views
1,949PinterestPins
Recipe Stats
Published January 31, 2012 (1 year ago).
135 people saved this recipe.
