Cauliflower & Kale Spring Soup
My Spring Green Confetti Soup: I was in the mood for soup this morning. Looking out my windows, I was inspired by the shades of green popping up like confetti from the trees. Taking this color inspiration I grabbed what I had on my counter and in the refrigerator to create this yummy soup. 1 large head of cauliflower Kale, about 3 cups with the stems removed 1 pack of frozen uncooked edamame 1 can of whole fat coconut milk Remove the green from the cauliflower and place in a pot of salted boiling water. Cook until tender, easily pierced with a knife. Cut into chunks and place in the blender with 1/2 cup of the cooking water. Blend the cauliflower while blanching the edamame in the cauliflower cooking water for 5 minutes. Remove the edamame from the pot and allow to cool slightly as you remove the kale leavs from the stems. Set the kale aside and remove the beans from the pods and place them in the blender, blend until smooth. Toss a few cloves of garlic and a half of a yellow onion into the hot water for 5 minutes (slightly cooking yet maintaining the vibrant flavor). Add to the blender with the entire can of coconut milk. Blanch the kale for 2 minutes until bright green remove and place in the blender. Blend until the kale is combined, leave small speks of kale confetti throughout the soup. Add some of the cooking water to thin out the soup if necessary. Season with salt to taste, olive oil, 2 table spoons of tahini, the juice of half of a lemon, zest of one lemon, black pepper, red pepper flakes, allspice, freshly grated nutmeg, ground cloves, ground ginger, fresh thyme, and a handful of fresh parsley finely chopped. Enjoy!