Creamy Cauliflower & Kale & Dill Soup (Vegan)

Always trying to find new ways to eat my daily quota of vegetables.  This vegan soup tastes good both hot or cold.   A great way to get you back on track when you been over indulging… whether it be summer parties/holidays or Christmas/New Year celebrations. 

1 Tbsp. olive oil


1 medium onion, diced


4 cloves garlic, minced


1 medium cauliflower, trimmed and cut into bite-sized slices


4 c. water


small bunch of curly kale, stems removed & leaves chopped


1/4 c. fresh dill, chopped fine


1 tsp. sea salt (or more to taste)


1/2 tsp. ground black pepper

1.       In a stock pot, heat the olive oil and add your diced onion. Stir the onions and cover the pot, allowing the onions to soften for 5 minutes over a low heat.

2.       Add the garlic, cauliflower, and water; stir and then bring the water to a boil.

3.       Lower the heat and then simmer, covered, for 10 minutes.

4.       Stir in the chopped kale, cover, and simmer for another few minutes.

5.       Turn off the heat and allow the soup to cool for 5 minutes.

6.       Using a blender or a hand held blender, puree the soup in the pot until the soup is completely smooth.

7.       Season the soup with the dill, salt, and pepper.

8.       Serve warm, garnishing each bowl with a drizzle of a half teaspoon of olive oil and a grind of black pepper, if desired.

Adapted from Creamy Cauliflower Soup with Greens, Martha Stewart Living Martha Stewart

http://www.marthastewart.com/870078/creamy-cauliflower-soup-greens