Vegan Cream of Kale & Cauliflower Soup

Ingredients

 
fat of choice to coat the bottom of the soup pot (we used coconut)
1
medium onion (chopped)
2 cloves
garlic (chopped)
1
jalapeno pepper (seeded and chopped)
1
cauliflower (washed and in florets)
1 bunch
kale
1 quart
vegetarian broth (or more if needed)
1
small onion (minced)
8
sun dried tomatoes (soaked in hot water until soft and then sliced thin)
1⁄2 bunch
dill
Yields:
servings

Instructions

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.