Cauliflower, potato and kale soup

This one is full of stuff that is good for you (especially if, like me, you’re recovering from the flu and trying to not get sick so often), plus it’s very comforting and delicious.

– 3 tbsp olive oil
– cauliflower florets (from one small head)
– 1 medium onion, chopped
– 3 garlic cloves, minced
– 1 quart of vegetable stock
– hot sauce (to taste)
– 1 quart water
– 3 medium russet potatoes, cut in chunks
– 1/2 lb kale leaves, chopped into bite size pieces
– 2 bay leaves
– salt & pepper

In a large pot, put the olive oil and the cauliflower florets. Let them brown in medium heat for about 10 min. It’s okay if they charr a little bit, it will add to the smokiness of the dish, but if it gets too smokey, lower the heat. Add the onion and let them cook for 2 min, then add the garlic and let them cook for another minute, and finally add the vegetable stock. Add also the hot sauce and let the florets cook until tender, about 5 min. Blend this mix with a hand blender, or in batches on a vertical blender. When the mixture is smooth, add the water, potatoes, bay leaves, and kale. Season with salt and pepper. Let cook until the potatoes are done, about 30 min. Mash the potatoes, but not completely, leaving some chunks. Adjust seasoning, serve and add a few drops of olive oil.



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