Cauliflower and Kale Soup

Kale, a member of the cabbage family, is one of the most nutrient-rich vegetables around. Choose small, deep-colored, springy bunches, store in the coldest part of the refrigerator and use within a day or two elderly kale loses nutrients and has a strong, unpleasant flavor. Throw the fibrous center stalk away

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan, saute onions and garlic in olive oil until onions are translucent.

Step 2

Add wine and reduce by half. Add cauliflower and vegetable stock. Bring to a boil, reduce heat to medium-low and cook until cauliflower is soft, about 20 minutes. Add kale and simmer for 5 minutes. Remove from heat and cool. Transfer to a blender container and puree until smooth

Step 3

Return soup to saucepan and bring to a summer. Add tarragon, salt and pepper.