It’s feeling a little bit like Winter around here at night, or at least as “Wintery” as San Diego can get. I love making soups, and I make them at least once a week – Summer or Winter. The other night, I made Creamy Cauliflower Soup with Greens (Martha Stewart Living 2012). It is such a simple soup, but it’s so good. I served it with some bread and a salad. If you don’t own an immersion blender, please buy one if you like to cook! I love mine! Making soups is a breeze with one!
Here’s the recipe:
1 tablespoon extra-virgin olive oil, plus more for drizzling if you prefer
1 cup chopped onion
4 garlic cloves, chopped
1 medium head cauliflower (about 3 pounds total; after trimming, florets & stems, cut into 1-inch pieces, will be about 2 lbs. It will come out to about 8-9 cups.)
4 1/2 cups water (I used 5 1/2 cups)
1/4 cup chopped fresh dill, plus more for garnish
5 large kale or collard leaves (or a bunch of spinach), tough ends removed and leaves roughly chopped
Freshly ground black pepper
1) Heat oil in a large pot over medium heat; cook onion, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in water until it reaches just below the top of the cauliflower.
2) Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for about 3 minutes.
3) Let sit for 5 minutes to cool slightly. (If you have an immersion blender, there’s no need to wait. Just add dill and give it a whirl.) Stir in remaining 2 tablespoons of dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup or more) if it’s too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, and a drizzle of olive oil, and a pinch of sea salt.