Smoky Charred Cauliflower and Potato Soup With Kale Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Mar. 07, 2019
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J. Kenji Lopez-Alt

A vegan riff on the Portuguese soup of caldo verde. When charred, cauliflower attains a nuttiness that borders on meaty while simultaneously becoming sweeter.

Recipe Facts

4.2

(5)

Active:30 mins
Total:60 mins
Serves:6 servings

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  • 2tablespoonsextra-virgin olive oil, plus more for serving

  • 1small headcauliflower, cut into 1-inch florets (about 1 1/2 pounds)

  • 1mediumonion, finely sliced (about 1 cup)

  • 3garliccloves, grated on a microplane grater

  • 2chipotle chiles packed in adobo sauce, chopped fine, with 1 tablespoon sauce from can

  • 2quartswater

  • 2pounds黄褐色马铃薯,去皮,切碎into 2-inch chunks

  • 1/2poundkale leaves, thick stems removed, leaves roughly chopped

  • 2bay leaves

  • Kosher saltand freshly ground black pepper

Directions

  1. Heat olive oil in a Dutch oven or large saucepan over high heat until shimmering. Add cauliflower and cook, stirring occasionally until well browned and lightly charred on all sides, about 10 minutes total, reducing heat as necessary if smoking cauliflower starts to burn or oil smokes too heavily.

  2. 减少热量中低。加入洋葱和厨师,圣irring frequently, until softened, about 2 minutes. Add garlic and chipotles and cook, stirring frequently, until fragrant, about 2 minutes. Add half of water and bring to a boil. Simmer until cauliflower is completely tender, about 5 minutes.

  3. Using a hand blender or standing blender, puree cauliflower/onion/chipotle mixture until smooth. Return to pot. Add remaining water, potatoes, kale, and bay leaves. Bring to a boil over high heat, reduce to a simmer, and cook until potato is easily smashed and incorporated into broth, about 30 minutes.

  4. Remove bay leaves and mash potatoes with a large spoon or potato masher. Season to taste with salt and pepper. Serve, drizzling with extra-virgin olive oil.

Special Equipment

Blender or hand blender

This Recipe Appears In

Nutrition Facts(per serving)
241 Calories
6g Fat
43g Carbs
7g Protein
Show Full Nutrition LabelHide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 241
% Daily Value*
Total Fat6g 7%
Saturated Fat 1g 4%
Cholesterol0mg 0%
Sodium590mg 26%
Total Carbohydrate43g 16%
Dietary Fiber 8g 27%
Total Sugars 6g
Protein7g
Vitamin C 82mg 408%
Calcium 96mg 7%
Iron 3mg 14%
Potassium 1149mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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