Smoky Charred Cauliflower And Potato Soup With Kale Recipe Recipe

Name: Smoky Charred Cauliflower And Potato Soup With Kale Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 1 small head cauliflower, cut into 1-inch florets (about 1 1/2 pounds); 1 medium onion, finely sliced (about 1 cup); 3 garlic cloves, grated on a microplane grater; 2 chipotle chiles packed in adobo sauce, chopped fine, with 1 tablespoon sauce from can; 2 quarts water; 2 pounds russet potatoes, peeled and chopped into 2-inch chunks; 1/2 pound kale leaves, thick stems removed, leaves roughly chopped; 2 bay leaves; Kosher salt and freshly ground black pepper

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for serving
1 small head cauliflower, cut into 1-inch florets (about 1 1/2 pounds)
1 medium onion, finely sliced (about 1 cup)
3 garlic cloves, grated on a microplane grater
2 chipotle chiles packed in adobo sauce, chopped fine, with 1 tablespoon sauce from can
2 quarts water
2 pounds russet potatoes, peeled and chopped into 2-inch chunks
1/2 pound kale leaves, thick stems removed, leaves roughly chopped
2 bay leaves
Kosher salt and freshly ground black pepper

1
Heat olive oil in a Dutch oven or large saucepan over high heat until shimmering. Add cauliflower and cook, stirring occasionally until well browned and lightly charred on all sides, about 10 minutes total, reducing heat as necessary if smoking cauliflower starts to burn or oil smokes too heavily.
2
Reduce heat to medium-low. Add onions and cook, stirring frequently, until softened, about 2 minutes. Add garlic and chipotles and cook, stirring frequently, until fragrant, about 2 minutes. Add half of water and bring to a boil. Simmer until cauliflower is completely tender, about 5 minutes.
3
Using a hand blender or standing blender, puree cauliflower/onion/chipotle mixture until smooth. Return to pot. Add remaining water, potatoes, kale, and bay leaves. Bring to a boil over high heat, reduce to a simmer, and cook until potato is easily smashed and incorporated into broth, about 30 minutes.
4
Remove bay leaves and mash potatoes with a large spoon or potato masher. Season to taste with salt and pepper. Serve, drizzling with extra-virgin olive oil.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for serving, 1 small head cauliflower, cut into 1-inch florets (about 1 1/2 pounds), 1 medium onion, finely sliced (about 1 cup), 3 garlic cloves, grated on a microplane grater, and more.

Yes, Smoky Charred Cauliflower And Potato Soup With Kale Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Charred Cauliflower And Potato Soup With Kale Recipe

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