Cook the onion and garlic in the oil, stirring occasionally, until it is quite brown. Add the cauliflower, stir, cook a minute. Add the pepper and kale and half the broth. The amount of broth you need is determined by how thick or thin you want the soup. Simmer until cauliflower is soft, about 15 minutes.
Allow to cool enough to process in batches in the food processor or vitamix. Be very careful. You can add more broth at this point to cool it. If it’s too hot, it will explode.
Make a garnish of the sun-dried tomatoes, dill and minced onion. Put a little mound of it in each bowl of soup. (Recipe #863)