The following is excerpted from “The Vibrant Life: Eat Well, Be Well” (C) 2019 by Amanda Haas, and photographer Erin Kunkel. Reproduced by permission of Chronicle Books. All rights reserved. Photos by Erin Kunkel, reprinted with permission from Chronicle Books.

I love when I can combine colors of the rainbow to create recipes that are delicious and incredibly good for you. Cauliflower and kale are both loaded with vitamin C, manganese, protein, and fiber. They also help detoxify the liver. Throw in herbs and olive oil for good measure and this soup is a total home run.

I prefer homemade chicken stock for flavor when I have it, but if you’d prefer to keep this dish vegan make sure you’re using a veggie stock that has great flavor and isn’t too salty (and omit the crème fraîche garnish).

For a beautiful garnish, reserve a handful of the roasted cauliflower to sprinkle on the finished soup.

PREPARATION TIME 10 minutes

COOKING TIME 45 minutes

SERVES 4

• 1 head cauliflower, about 11⁄2 lb [680 g], cored and cut into 2 in [5 cm] florets
• 4 Tbsp [60 ml] extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 bunches lacinato kale, stemmed and coarsely chopped
• 4 cups [960 ml] chicken stock
• 3 tbsp fresh lemon juice
• 1⁄4 cup [40 g] toasted pine nuts
• 1⁄4 cup [60 g] crème fraîche
• 1⁄4 cup [5 g] chopped fresh chives
• 1⁄4 cup [5 g] fresh parsley leaves
  
  

Preheat the oven to 400°F [200°C]. In a large mixing bowl, toss the cauliflower with 2 tbsp of the oil, and season with salt and pepper. Spread the cauliflower out onto a large baking sheet, making sure not to overcrowd the cauliflower. Roast until the cauliflower is tender and golden brown, about 20 minutes, turning the florets over halfway through. Set aside.

In a large saucepan or Dutch oven over medium heat, warm the remaining 2 tbsp olive oil. Add the onion to the pan, along with a generous pinch of salt. Cook, stirring occasionally, until translucent, 5 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the kale and continue to cook until wilted, about 5 minutes. Add the cauliflower to the pan along with the chicken stock. Bring to a simmer and cook for 10 minutes.

Remove the soup from the heat and let cool slightly. Working in batches, transfer to a blender and mix on high speed until completely smooth. Return the soup to the saucepan, and stir in the lemon juice. Season with salt and pepper. Divide between four bowls, and garnish with the pine nuts, crème fraîche, chives, and parsley. Serve.