Creamy Cauliflower Soup with Crispy Kale

Soup making is the perfect activity for a weekend afternoon.  Very little conscious thought is required for a simple soup, and you can putter around, reading or cleaning while keeping the soup on the back burner.  My black bean soup might seem to have a very long cooking time, but it slowly simmers away in the time it takes to clean our two bedroom apartment.  Or watch a few episodes of Downton Abbey.  You know, however you choose to spend a Sunday afternoon.

I love bringing soup for lunch throughout the week, though at work I’ll liberate some goldfish from the salad bar to garnish this, as the crispy kale won’t hold up so well for traveling.


Creamy Cauliflower Soup with Crispy Kale

Another easy weekend soup recipe.  I rarely time these weekend recipes; I just always seem to have a pot of soup on the stove, and I dip into it to test for seasonings or done-ness of the vegetables throughout the afternoon.  The cannellini beans add extra creaminess to a simple cauliflower soup.  Serves 6.


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 large cloves of garlic, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 medium head of cauliflower, chopped (about 5 cups)
  • 4 cups vegetable broth
  • 2 cans cannellini beans, drained and rinsed
  • 1 tsp salt
  • 2 tbsp nutritional yeast
  • additional salt and pepper to taste

for the crispy kale:

  • 1 tbsp olive oil
  • 6 large leaves of kale, destemmed and roughly chopped
  • salt and pepper
  1. In a large soup pot, heat the olive oil over medium heat while you chop the onion.
  2. Add the onion to the pot, and stir while chopping the garlic and rosemary.
  3. When the onion starts to become translucent, add the garlic and rosemary to the pot.
  4. Chop the cauliflower, and add it to the pot when the onion starts to brown.
  5. Add the vegetable broth and bring the soup to a low simmer.  Cook until the cauliflower is fork tender.
  6. Rinse and drain the cannellini beans and add them to the soup.along with 1 teaspoon of salt.
  7. Cook for another 5 minutes.
  8. Use an immersion blender to puree the soup until smooth.
  9. Stir in the nutritional yeast, and adjust salt and pepper to taste.
  10. In a small skillet, heat 1 tablespoon of olive oil.
  11. Add the kale to the skillet, along with a dash of salt and pepper.  Cook until crispy, but not burnt.
  12. Garnish the soup with the crispy kale and serve.



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