Cheesy Cauliflower Soup with Kale Pesto
Ultra creamy and so easy.
This one-pot recipe delivers all the comforting flavors of a traditional creamy soup without the gut-busting consequences. Better yet, it involves only a handful of ingredients, is virtually impossible to mess up, and happens to look quite gorgeous for soup.
A weeknight staple.
But it’s the toppings that elevate each bowl to otherworldly levels of fabulousness. Crunchy croutons and plenty of bright, fresh pesto ensure a gloriously textured and well-rounded bite that will most likely blow your mind. For the record, I plan to make this magical soup on a regular basis over the coming months. Its warm coziness is perfect for the current fall conditions. I highly recommend that you make a double batch ASAP and freeze leftovers for an impromptu fall dinner party.
Soup for everyone!
Cheesy Cauliflower Soup with Kale Pesto
2 tablespoons olive oil or avocado oil
1 yellow onion
6 cups good quality vegetable broth (I use Rapunzel)
1 head cauliflower (cut into florets – about 6 cups)
1 cup shredded sharp cheddar cheese or 1/2 cup nutritional yeast for vegan option
Heat the oil in a large Dutch Oven or heavy stock pot. Slice the onion thinly and add the onions and cook over low heat for about 10 minutes, stirring occasionally. When the onions become deep golden brown, add the broth and cauliflower. Simmer for about 15 minutes or until the cauliflower is fork tender. Add the cheese or nutritional yeast and stir until melted. Puree with an immersion blender (or transfer to a high speed blender) until the soup reaches your desired consistency. Ladle into bowls and top with a dollop of kale pesto, chives and skillet croutons.
For The Kale Pesto: Put two huge handfuls of kale (about 4 cups) in a food processor with 1/2 cup walnuts, 1/2 cup olive oil, 1/2 teaspoon salt and 1 clove garlic. Squeeze some lemon juice in there and pulse until smooth.
For The Croutons: place olive oil in a deep skillet over medium heat and toss some sour dough bread cubes around in there until golden brown. Transfer to paper towel lined plate to absorb excess oil. Store in an airtight container.
End-of-Summer Celebration!
Thurs, September 26, 2019, 6.30-8pm – BOOK NOW
LAST CALL! Just a few seats left if you would like to join this evening!
Throw an end-of-the-season party for all your friends and reminisce with these mouthwatering recipes! Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
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This class is $75 per person. Space is limited to 12 guests
Thai Inspired Dinner Party! Back By Request!
Thurs, October 10, 2019, 6.30-8pm – BOOK NOW – SOLD OUT
For a Thai dinner that’s lean, mean, and green, come join in as we whip up this simple and gorgeous menu! Mango, peanuts, cilantro, and Sriracha are guaranteed to deliver major flavor. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
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This class is $75 per person. Space is limited to 12 guests
Healthy Thanksgiving Sides
Thurs, November 14, 2019, 6.30-8pm – BOOK NOW
Consider your “hostess with the mostess” status complete. These Thanksgiving sides are filled with seasonal flavors guaranteed to please family & friends. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
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This class is $75 per person. Space is limited to 12 guests
Holiday Appetizer Party!
Thurs, December 5, 2019, 6.30-8pm – BOOK NOW –
Whether you’re throwing a casual cocktail party or an elaborate holiday feast, deliciously decadent appetizers are necessary for a truly festive evening. Come enjoy this extensive list of sometimes gooey, sometimes crispy, and always scrumptious holiday starters! Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
- Herbed Goat Cheese Stuffed Mushrooms
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This class is $75 per person. Space is limited to 12 guests