Cauliflower Soup with Kale Crumbles

Do you ever wonder where your mind finds ideas????   I certainly wonder where mine comes up with ideas.....especially ones that turn out this superb!  I had some cauliflower that needed to be used and some already chopped onions, and some kale.  And a need for something easy.  Thus, a soup is born!  Even Tom thought it was excellent.  

If you are wondering about "kale crumbles",  it's my version of  "roasted kale chips".  You think I'm kidding, don't you!!!   Get over your need for unhealthy potato chips!   I mean it!   Try these for a healthy and satisfying alternative. Simply chop a bunch of kale into large pieces. Use whatever variety of kale you find at the store or better yet at a local farmers market (or if you are lucky like I am, find in your garden).  Then put them in a bowl and spray with olive oil cooking spray and season lightly with salt and pepper.  Stir to distribute the olive oil spray and then spread them on a baking tray lined with parchment paper.   Bake in a preheated 450 degree oven for about 8 - 10 minutes, until crispy. Crumble and use as a garnish for soup. Pzazz!  Of course, if you can tolerate olive oil, just drizzle about 1 - 2 teaspoons on the chopped kale in a bowl and proceed as above.  

Roasted kale "chips"

My next post will be of how I turned this soup into  potato-cauliflower soup for another meal.


Ingredients:

1 Tablespoon coconut oil
1/2 cup chopped yellow onion
1 medium head cauliflower, broken into florets
2 1/2 cups chicken broth (I used Swansons Chicken broth, not the reduced sodium type)
About 1/4 teaspoon Mrs. Dash Garlic and Herb seasoning

Preparation:

Melt oil in a deep soup pot. Add the chopped onion and saute until translucent. Meanwhile, cut cauliflower florets into smaller pieces. When the onions are translucent, add the cauliflower florets, the chicken broth, and the seasoning. Cover and simmer on low until the cauliflower pieces are very tender. Puree with an immersion stick or other device of your choice. 

Nutrition per serving:
Servings per recipe: 4
Serving Size: 1 cup
Calories: 79
Total Fat: 4 g
Cholesterol: 3 mg
Sodium: 643 mg (could easily be reduced if a low-sodium variety of broth was used)
Total Carbs: 10 g
Dietary Fiber: 4 g
Protein: 4 g