Submitted by: Kayleigh
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 8
Dairy free creamy soup! I found this in one of Martha Stewart's Magazines and thought it was a wonderful new way to use cauliflower. Yummy too! Camera is broken but when I get a new one I will take a pic of this (the next time I make this delicious soup). By the way, this soup ends up being the most beautiful green color. lol Perfect for St. Patrick's Day! :)
4 clove garlic
sea salt & black pepper to taste
4 1/2 c. water
9 c. cauliflower
1 tbsp. extra virgin olive oil
1 med. onion
1/4 c. fresh dill weed
1 bch. kale
Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4-5 minutes. Add garlic and a pinch of sea salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
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 3 minutes.
Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick. Return to pot, and reheat. Season with sea salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and another small bit of sea salt (if desired).
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