Green goddess soup
Apr 12 2022
I tried to recreate the freshness of the herbs and the tanginess of the yogurt here with spinet fresh greens... I have to say that it totally hit the spot!!!
Heat up the olive oil in a large pot, sauté the onion and clergy for a couple of minutes until fragrant.
Wash the kale and cauliflower and chop them into smallish pieces.
Add the cauliflower to the onions and season with a generous pinch of salt and pepper. Add the stock, bring to a boil and simmer fro 10-12 minutes until cauliflower gets soft and you can pick a fork through it. Add the kale and cook fro another couple of minutes.
Carefully transfer to a blender, add the herbs and purée until smooth. You can also use an immersion blender, it is easier (I just don't have a good one).
Taste and adapt seasoning if needed.
Serve with a dollop greek yogurt and some finely chopped parsley and chives. Enjoy!