I'm moving back to Israel in a few weeks. Its been 4.5 years since I left and I'm ready to come home again. I don't know yet where I will re-settle, but I am sure that wherever it is, I will be hosting Shabbat dinners and lunches.
As a taste of things to come, here is a recipe that I have been making in the USA. My current diet is a bit on the strange side, low protein and low carbs, so finding interesting recipies has been a challenge. This one is a winner.
Cauliflower soup with Kale
2 Tbsp canola oil
2 Tbsp flour
6 cups vegetable broth
4 cups water
3 stalks celery - chopped
1 large onion - chopped
1 head cauliflower - chopped
4-6 cups chopped Kale
3-4 cloves garlic - finely choppped
1 tbsp olive oil
1 tsp salt
Heat the canola oil in a soup pot. Add the flour and cook for a couple of minutes to make a roux. Add the water, broth, celery, onion and cauliflower. Simmer for 20 minutes until the cauliflower is soft. Using an immersion blender, blend until smooth. Let simmer for another 30-40 minutes until the soup is smooth and does not taste like it has raw pieces of vegetables.
In the meantime, heat the olive oil, add the garlic for just a minute and then add the kale. Let it saute for a few minutes, turning occasionally so that all of the kale is introduced to the heat. Once the kale cooks down, it will be dark green and about 1/3 of the original volume. Add the salt. Take off the heat and let cool.
To serve, ladle out the cauliflower soup and garnish with the kale. I love the textures of the smooth soup and the crunchy kale.
As a taste of things to come, here is a recipe that I have been making in the USA. My current diet is a bit on the strange side, low protein and low carbs, so finding interesting recipies has been a challenge. This one is a winner.
Cauliflower soup with Kale
2 Tbsp canola oil
2 Tbsp flour
6 cups vegetable broth
4 cups water
3 stalks celery - chopped
1 large onion - chopped
1 head cauliflower - chopped
4-6 cups chopped Kale
3-4 cloves garlic - finely choppped
1 tbsp olive oil
1 tsp salt
Heat the canola oil in a soup pot. Add the flour and cook for a couple of minutes to make a roux. Add the water, broth, celery, onion and cauliflower. Simmer for 20 minutes until the cauliflower is soft. Using an immersion blender, blend until smooth. Let simmer for another 30-40 minutes until the soup is smooth and does not taste like it has raw pieces of vegetables.
In the meantime, heat the olive oil, add the garlic for just a minute and then add the kale. Let it saute for a few minutes, turning occasionally so that all of the kale is introduced to the heat. Once the kale cooks down, it will be dark green and about 1/3 of the original volume. Add the salt. Take off the heat and let cool.
To serve, ladle out the cauliflower soup and garnish with the kale. I love the textures of the smooth soup and the crunchy kale.
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