Settle in with a warm bowl of this creamy soup in the winter months, or enjoy a cup of it cold when it warms up outside.
- 1 large head cauliflower, trimmed and cut into florets
- 5 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 large bunch curly kale, stems removed, leaves torn into 1-inch pieces
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 7 - 8 cups chicken or vegetable broth
- 1/4 cup 88 Acres Watermelon Seed Butter Unsweetened
- 1/3 cup pumpkin seeds, toasted
- Salt and pepper, to taste
Preheat an oven to 450°F. In a large bowl, toss the cauliflower with 2 tablespoons of olive oil and season with salt and pepper to taste. Place on a baking sheet. Transfer to the oven and roast, stirring occasionally, until the cauliflower is tender and the edges are browned and crisp, about 22 minutes. Reduce the oven temperature to 300°F.
In a bowl, toss half of the kale with 1 tablespoon of olive oil and season with salt. Place on a baking sheet. Transfer to the oven and roast, stirring once halfway through, until the kale is crispy, 26 to 28 minutes.
Meanwhile, in a Dutch oven over medium heat, warm the remaining 2 tablespoons of olive oil. Add the onion and celery and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low, cover and cook for 10 minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered, for 10 minutes. Stir in the Watermelon Seed Butter.
Working in batches, puree the soup in a high-speed blender until smooth (or use an immersion blender). Return the soup to the pot and adjust the seasonings with salt and pepper. Add 2 tablespoons of lemon juice. Ladle the soup into individual bowls. Top with the crispy kale and pumpkin seeds and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Kitchen