{Vegan} Roasted Cauliflower, Garlic and White Bean Soup with Kale Chips
Ingredients
- 5-6 cups cauliflower florets from 1 large head or 2 small
- 1 small bunch lacinato kale leaves removed from stems, washed and dried thoroughly
- 4 garlic cloves left whole
- 1 onion chopped
- 4 cups low sodium vegetable stock
- 15 oz. carton cannelinni beans
- 2 tablespoon extra virgin olive oil for soup pot + more for drizzling
- coarse salt
- pepper
Instructions
- Preheat oven to 425 F.
- On a large baking sheet, spread out cauliflower and garlic and lightly drizzle with oil and a pinch of salt and pepper.
- Roast for 20-25 minutes until soft and golden.
- Reduce oven temp to 350 F to prepare for kale chips.
- Heat a olive oil in a medium soup pot over medium high heat.
- Add the onion and cook 4-5 minutes until translucent.
- Add the roasted cauliflower and garlic, beans and broth.
- Bring to a boil and simmer 10-15minutes.
- In the meantime, while soup cooks, make the kale chips.
- Spread out kale leaves on a large baking sheet with toss with a pinch of salt and light drizzle of oil.
- Bake about 20 minutes until leaves are crisp. (note cooking times may vary so keep an eye on them).
- Allow the soup to cool slightly.
- Puree the soup using an immersion blender or carefully transfer soup, a few batches at a time to a blender.
- Transfer to bowls and top with a few of the kale chips, drizzle of olive oil and freshly ground pepper.
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