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Ingredients:

1 tbs. olive oil
1 medium onion (chopped)
4 cloves garlic, chopped
1 medium head cauliflower (Cut into small pieces) (about 8 cups)
4 1/2 cups water
1/4 cup chopped fresh dill
5 large kale leaves  (chopped)
sea salt and black pepper

Directions:

1. Heat oil in a large pot over medium heat; cook onion until soft. Add garlic and a pinch of sea salt.  Cook for 2 minutes.

2. Add cauliflower, and pour in water until it reaches just below the top of the cauliflower.

3. Bring to a boil. Add 2 tablespoons of dill. Reduce heat to low, and simmer until cauliflower is  tender. (about 10 minutes)

4. Add in kale, and simmer for 3 minutes. Let cool for 5 minutes.

5.  Puree soup in batches in a blender until very smooth, adding more water (about 1/3 cup) if it’s too thick.

6. Return to pot, and reheat. Season with sea salt and  black pepper.

*When serving you can drizzle on drop of olive oil on top of each individual bowl of soup.

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