Kale and Cauliflower Soup

The turnip soup and tasty but creamy straw is a wonderful recipe for a cold winter day. Ready in about 20 minutes, it's fast and easy to make, vegetarian, delicious and nutritious!

INGREDIENTS

• 1 large white or yellow onion, diced (390 g)
• 4 cloves garlic, minced
• 3 medium carrots (175 g, approx. 1.5 cups chopped)
• 1 tsp each dried parsley and ground thyme
• 1/2 tsp sea salt
• 6 cups vegetable stock
• 1 head of cauliflower (775 g, approx. 7 cups chopped)
• 4 cups lightly packed, chopped, de-stemmed kale (120 g)
• salt and pepper, to taste

INSTRUCTIONS

1. Fry onions and garlic in a little vegetable until cooked, about 5 minutes.
2. Add chopped carrots, parsley and thyme. Boil for a few minutes, add more stock if necessary so as not to stick.
3. Add vegetable broth and chopped broccoli.
4. Cook on low heat until cauliflower becomes smooth.
5. Put about 3/4 of the soup in the blender and leave some pieces of carrot and cauliflower behind to be slightly loose.
6. Process until smooth and then pour mixed soup into the bowl.
7. Turn off the fire and stir in chopped turnips. Let them rest for 5 to 10 minutes before serving, until the turnip becomes softer.

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