Nice. I only blended 2 cups of the finished product and I cooked the kale longer. I dislike chewy kale. After that I added 1/2 C of Quesadilla shredded cheese with 1/2 C half n half and the soup was nice and creamy w/out being gloppy. I did add some rosemary I dry and grind to a powder and some white wine. Great soup with a few minor tweaks for myself. Used 4 cups of chicken bone broth I make myself so only use 4 cups of cauliflower I roasted before hand. Only one carrot to cut some carbs out and added 2 stalks of diced celery. Great starting point you can alter for your own personal taste. Thank you for posting..I appreciate it.
Took me 3 days to eat it all but I liked it better every day. Thumbs up!
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
Saute the onions and garlic in a a few splashes of vegetable stock until they start to soften, about 5 minutes.
Add in the chopped carrots, parsley and thyme. Cook a few more minutes, adding a bit more stock if needed so it doesn’t stick.
Add in the vegetable stock and chopped cauliflower.
Simmer until the cauliflower is tender.
Place about 3/4 of the soup into a blender, leaving some pieces of carrot and cauliflower behind so it will be somewhat chunky.
Process until smooth and then pour the blended soup back into the pot.
Turn off the heat and stir in the chopped kale. Let sit for 5-10 minutes before serving to allow kale to soften.
A thick, creamy, hearty and delicious potato soup loaded with veggies. Grab a spoon and dig in to this Creamy Dairy Free Potato Soup with Kale.
I think you know by know how much I love soup. I could seriously eat it every day. This is another really easy one that comes together quickly. Keep reading to see how I made this Creamy Dairy Free Potato Soup with Kale so thick and rich!
PERFECT FOR LEFTOVER VEGGIES
This potato soup came about because I had a bunch of veggies sitting around that needed to be used up. The easiest way to use up any veggie is to throw it in a soup. I didn’t even intend for this to become a blog recipe, but it turned out so amazingly delicious, that I knew I had to share it with you guys!
I used celery, carrots, and corn in addition to the potatoes and kale, but you can throw in whatever you like. Broccoli, turnips, and peas would all be great choices as well.
2 cloves garlic, minced
1/2 onion, diced
2 ribs celery, diced
1 carrot, peeled and diced
1/2 cup frozen corn kernels (or fresh if you have it)
4 cups diced potatoes, peeled (about 5-6 medium size)
3 cups vegetable broth
1/2 tsp dried dill
1/2 tsp celery salt
salt/pepper to taste
1 cup chopped kale
1/4 cup coconut milk, I used So Delicious Dairy Free Culinary Coconut Milk optional
a few dashes sriracha or hot sauce
Sauté the onion and garlic with 1-2 tbsp water in a soup pot over medium heat for about 3 minutes until starting to soften
Add the carrot and celery and sauté 3-4 more minutes. Add another tbsp or 2 of water if needed so the vegetables don’t stick.
Add the vegetable broth, potatoes, dill, celery salt, salt and pepper.
Bring to a boil, reduce heat to low and simmer for 15 minutes until potatoes are tender.
These satisfying vegan kale burgers are made with a flavorful mixture of white beans, crunchy sunflower seeds and lots of garlic. They’re as delicious as they are healthy.
I couldn’t let July 4th go by without posting at least one veggie burger recipe, and this is just about the veggiest of veggie burgers. I post a lot of veggie burger recipes, but not a whole lot of them are actually veggie burgers.
These are some serious veggie burgers.
They’re big, green and full of kale. They’re delicious though! It’s about time if you asked me. I realized that over the last year or so I hit a bit of stride with sharing vegan comfort food recipes, and my burger recipes have been no exceptions. Falafel burgers. Guac and chips burgers. Meatloaf burgers. Can you blame me? They’re all reasonably healthy though, so no biggie. But I did figure though it was time to share something seriously veggiefied, so here you go. I’m giving you my kale burgers.
1/2 lb. curly kale (about 1 small bunch or 1/2 of a large bunch)
1-15 oz. can cannellini beans, drained and rinsed
1 to 1 1/4 cups panko breadcrumbs
1/2 cup roasted sunflower seeds
1/2 cup fresh basil leaves, lightly packed
4 garlic cloves, minced (or more, if you want your burger very garlicky!)
2 tbsp. lemon juice
salt and pepper to taste
oil, for grilling
4 to 6 burger buns
4 to 6 lettuce leaves, or a few handfuls of shredded lettuce
1 large tomato, sliced
1 medium onion, sliced (I like mine sautéed too)
Clean and remove stems from kale, then tear the leaves into 2 inch pieces. Place into a steaming device of your choice (stovetop or microwave), and steam until leaves are just wilted and bright green, about 5 minutes.
Place kale leaves into food processor bowl, along with beans, 1 cup panko, sunflower seeds, basil, garlic and lemon juice. Pulse a few times until well blended, stopping to scrape down sides of bowl as needed. Add up to an additional 1/4 cup of panko if mixture seems too soft. Season the mixture with salt and pepper to taste.