I used to make this recipe as a potato soup and just last week converted it to cauliflower instead. I am always looking for ways to reduce the carbs in foods that we eat- that way I have “carb credits” for when I bake!
This is a very simple soup to prepare and since it is pureed it freezes well with no loss of texture.
I just added a link to this recipe at another blog: The Gluten Free Homemaker. I love finding new blogs, especially when they are gluten free! The Gluten Free Homemaker has a feature called Gluten Free Wednesdays where we can all add a link to one of our recipes- it’s a fun way for people to get ideas of new things to cook.
I also shared this recipe with the Virtual Soup Swap at A Southern Fairy Tale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Thoughts On Friday In The Middle Of The Road at A Moderate Life, Gluten Free Wednesdays at The Gluten Free Homemaker
Smoky Cauliflower Soup With Kale
You need 1- 1/2 cups cooked bacon, cut into small pieces (I use about 1/2 pound and cut off all of the big chunks of fat so the bacon is more lean)
Set cooked bacon aside.
Place chopped leeks, garlic, onions and butter in large saucepan and saute over medium heat for about 5 minutes until wilted:
Chop 3 medium leeks, using white part only. I cut the section that I am going to use in half longways so I can rinse it thoroughly to get rid of any sand inside. This should yield about 3 cups chopped.
1/4 cup peeled and sliced garlic
2 cups onions, chopped
3 Tblsp unsalted butter
When vegies are softened, add 6 cups chicken stock to pan
Add 3 pounds of cauliflower, cut into small pieces
Add 1 chipotle chile in adobo sauce. I cut the chipotle in half longways so I can remove the seeds. You should wear gloves to do this if chiles bother you (don’t rub your eyes!)
Add cooked bacon pieces to mixture.
1 bay leaf
1 cup dry white wine (I used a low alcohol riesling)
Simmer soup mixture until cauliflower is soft. Remove bay leaf and then use immersion blender to puree the soup in the pan. Be careful, it’s hot!
If you don’t have an immersion blender, you can just puree it in batches in your blender.
Return pureed soup to pan and reheat.
Add 4 cups finely chopped kale to the soup and simmer until the kale is cooked. This soup makes great leftovers for a couple of nights and it also freezes and reheats very well.
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