Dishing Up the Dirt · Mar 23, 2015

Roasted Cauliflower & Kale Soup

The weather has quickly turned from warm and sunny to grey and stormy in our neck of the woods. This means soup is on the menu this week and we could not be more thrilled. Taylor and I don’t mind the change in the forecast since we desperately need the moisture. Besides, there’s something comforting about listening to the rain fall onto the greenhouse roof while we’re cozy inside seeding and transplanting.

This lovely soup satisfied our comfort food craving while still giving a nod to spring produce. Our kale and cauliflower aren’t ready for harvest yet but thankfully we got our hands on some good quality ingredients from the valley.

This is a simple and flavorful soup that is easy to prepare and filling to boot. The kale adds a beautiful color while the cauliflower lends a creamy texture. We topped our soup with crispy kale chips and pine nuts for some crunch. As a bonus I whipped up some za’atar spiced chickpea flatbread (also known as socca) and a simple arugula salad. It was a comforting yet light springtime meal that we shared with good friends and a nice bottle of white wine. Date nights in with neighbors are the absolute best and we’re lucky to have some rad friends who enjoy staying home, eating soup, and drinking wine as much as we do.

I hope you all enjoy this simple dinner too. If you want to make the chickpea flatbread follow this link and add a few tablespoons of za’atar to the batter. This meal tastes best when enjoyed with good friends and a bottle of tasty wine. Cheers.

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