Spring Greens Soup
From Dishing Up the Dirt – Andrea Bemis
Eating seasonally is so important for the complete health of our mind-body-spirit. It helps us to align with the changes and subtleties of Mother Nature, as well as with our communities (if we are buying local!) Feel free to play around with the veggies in this recipe based on what's growing at your local farms (or in your own backyard!). This soup can be eaten warm on cooler Spring nights or served chilled on warmer days. Get creative and have fun with it
2 Tablespoons olive oil
2 leeks, diced white and light green parts only (about 1 1/2 cups worth)
4 cloves of garlic, minced
healthy pinch of salt
1/4 teaspoon crushed red pepper flakes
1 medium sized head of cauliflower, cut into small florets
4 1/2 cups water + additional to thin if necessary
1/4 cup dill, minced + additional for topping
a handful of kale leaves, roughly chopped (about 1 cup)
salt and pepper to taste
1.Heat the oil in a large dutch oven over medium heat.
2. Add the leeks and cook until translucent, about 5 minutes.
3. Add the garlic, salt and crushed red pepper flakes.
4. Continue to cook, stirring often to coat the vegetables in the salt and spice mixture.
5. Add the cauliflower and water and bring to a boil.
6. Reduce heat, add the dill and kale and simmer until the cauliflower is tender. About 10 minutes.
7. Remove from the heat and in batches puree the soup in a high speed blender until completely smooth and creamy. (Immersion blender not recommended for this soup because it won’t get nearly as creamy as with a high speed blender).
8. Return the soup to the pot and keep on low heat. Taste test and season with additional salt and pepper and minced dill.