Creamy Cauliflower Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

3 tablespoons unsalted butter

1 yellow onion, thinly sliced

6 cups chicken or vegetable broth

1 large head of cauliflower (cut into florets – about 6 cups)

3/4 cup half-and-half cream

1 1/2 – 2 cups packed kale leaves (stems removed)

1/2 cup olive oil

1 clove garlic

1/2 teaspoon salt (more to taste)

Juice of 1 lemon

1/4 cup grated parmesan cheese (optional)

Directions

Heat the butter in a large Dutch Oven or heavy stock pot. Add the onions and cook over low heat for about 15 minutes, stirring occasionally. When the onions become golden brown and fragrant, add the broth and cauliflower. Simmer for about 10 minutes or until the cauliflower is fork tender.

Puree with an immersion blender, or transfer to a regular blender and blend until the soup reaches your desired consistency.

Add the cream and stir until combined.

Add kale pesto ingredients to a food processor and pulse until you get a lightly textured paste (like pesto).

Top soup with kale pesto, a drizzle of truffle oil, and croutons! YUM.

Nutrition

• Calories: 232
• Total Fat: 14.3 g
• Saturated Fat: 8.5 g
• Trans Fat: 0 g
• Cholesterol: 42 mg
• Sodium: 1822.5 mg
• Total Carbohydrate: 12.4 g
• Dietary Fiber: 3.4 g
• Total Sugars: 5.8 g
• Protein: 15.7 g