Made this soup last night and all my daughter could say is, "this is REALLY good". It was so filling for me that I didn't have to eat anything else. The most amazing thing is that neither my husband or daughter really like cauliflower, kale or sweet peppers, rather they kind of just tolerate them because they know they are really good for them. But, not only did I savor every spoonful, so did my husband. My daughter, just could not eat it fast enough.
2 1/2 Tbsp organic, unrefined coconut oil
3 Bell Peppers (1 Red, 1 Orange, 1 Yellow), chopped
1 Lg Onion , chopped
4 Lg cloves of garlic, chopped
1 Lg head of cauliflower, chopped
Curry powder, fresh tarragon or fresh parsley
4 Cups of Water (approximately)
Kale, washed and chopped
Sea salt to taste
1. In a stockpot, saute chopped peppers and onion until onion is soft in 1 1/2 Tbsp of Coconut Oil.
2. Add garlic and cook gently for a minute or two
3. Add cauliflower and water to cover.
4. Simmer until cauliflower is tender.
5. In another pan, cook chopped Kale in 1 Tbsp of Coconut Oil until soft.
6. When cauliflower is tender, puree with hand blender.
7. Add Kale and blend again.
8. Add seasonings to taste.
