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Prep
Difficulty
Easy
Time
Estimate
45 mins
Make the cauliflower ahead. It is best with at least an hour or more of rest time, but if you only have a half hour you will not be disappointed. Saute the onions for the soup and get it simmering as soon as possible. Assemble the kale and roast once the soup is simmering. Finish up the soup by blending and serve altogether.
Cauliflower is made vibrant and almost floral with tangy mustard and coriander seeds. The longer it rests the more intense and delightful the flavors become. You can even mix in a few other favorite sliced vegetables such as carrots or radishes. If you do not have a mortar and pestle or whole mustard and coriander seeds available, simply use the ground version. It takes only a few minutes to put together, but requires a few hours at room temperature before it is ready to eat, which makes it especially nice for lunches on the go.
Pureed and smooth black bean soup works perfect vegan, but if you love bacon or ham this is a great place to highlight those flavors. Use an immersion stick or regular blender to puree.
Kale chips are probably our favorite way to make kale. Roasted with a light drizzle of olive oil, salt and black pepper, if you so choose. They are simple to make and addictive to boot.
