Organic Collard-Cauliflower Soup

by Kirsten on March 16, 2012 · 22 comments

in Soups, Soups & Salads

016 a 600 900 Organic Collard Cauliflower SoupSt. Patrick’s Day is fast arriving and my contribution would be an organic collard-cauliflower soup with the brightest green color you have ever seen. It is just gorgeous to look at. I added some extra heat through using grape seed jalapeno oil in the topping.

This velvety collard-cauliflower soup is probably not a traditional Irish dish, but would still be a healthy lunch or appetizer to share this upcoming Saturday for all Irish-Americans in celebration of St. Patrick’s Day. Enjoy!

011 a 600 72 Organic Collard Cauliflower Soup

Organic Collard-Cauliflower Soup
4.8 from 5 reviews
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Recipe type: Appetizer, Main, Soup
Prep time:
Cook time:
Total time:
Serves: 4-6, depending on the portion size
Ingredients
  • 2 Tablespoons (15 ml) coconut oil
  • 1 large onion, chopped
  • 1 (12ounces, 340 g) organic broccoli stem, chopped
  • 1 medium organic cauliflower, chopped
  • 1 bundle (12 ounces, 340 g) organic collards
  • 6 cups chicken broth (I use water and organic chicken base, use vegetable base for vegetarian version)
  • sunflower seeds
  • grape-seed jalapeno oil
Instructions
  1. In a bigger pot brown the onions in the coconut oil on medium heat.
  2. Add broccoli and cauliflower, cook for about 4 minutes.
  3. Mix in the collards and chicken broth. Cook until all veggies are done.
  4. Puree the soup with a stick blender.
  5. Ladle the soup in bowls and sprinkle with jalapeno oil and sunflower seeds.

 

027 a 600 800 Organic Collard Cauliflower Soup

Adapted from Martha Stewart.com.

pixel Organic Collard Cauliflower Soup

{ 20 comments… read them below or add one }

Paris Pastry March 16, 2012 at 2:08 pm

How deliciously green! I love all the St. Patrick’s Day recipes I’m seeing everywhere. Too bad I don’t celebrate it! But really, you don’t need a holiday to make a cauliflower soup. Love your blog! x

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Kirsten March 21, 2012 at 6:44 pm

Well, obviously I am not Irish either. That makes already two of us.

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Larry March 16, 2012 at 5:43 pm

The green looks perfect for St Patricks Day, but I’m beyond surprised you have access to collards in the rockies :-)

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Kirsten March 21, 2012 at 6:45 pm

I purchased it at my local Vitamin Cottage. All organic produce, love it!

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Susan March 16, 2012 at 9:35 pm

What a beautiful shade of green! I’ve had cauliflower soup before, but never with the addition of kale. This looks so inviting that it might have to be on my St. Patrick’s Day menu!

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Kirsten March 21, 2012 at 6:46 pm

And, did it end up on your menu on Saturday?

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Debs @ The Spanish Wok March 17, 2012 at 1:21 am

I love cauliflower in anything, lovely recipe and photos too.

You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

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Sue/the view from great island March 17, 2012 at 6:05 am

This is such a creative way to use greens. I love cauliflower soup, but it can be a little bland, and this looks so much more appetizing. I’ve never heard of grapeseed-jalapeno oil, but it sounds amazing.

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Kirsten March 21, 2012 at 6:47 pm

You are right. Your normal cauliflower soup looks pretty pale, this one is a lot more inviting. Hope you will give it a try.

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Deborah March 18, 2012 at 11:08 am

Just made this but with kale instead as it was all I had… Delicious! Both my boys (aged 2 and 4) had seconds. Thank you for that – one very satisfied Momma! :)

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Kirsten March 21, 2012 at 6:42 pm

Oh, I am so happy to hear your boys liked it. too.

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cauliflower March 19, 2012 at 6:13 am

Never heard of that although i really enjoy reading stuff about cauliflower. Thanks anyways. Bye, Manu.

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Vivian March 20, 2012 at 8:39 pm

So beautifully GREEN! The colour of life. The only place I’ve seen collard greens is a photo on a seed packet…perhaps I should try growing some in the garden this year! What do you think? My zone is 3a…what is yours over there in the Rockies?!

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Kirsten March 21, 2012 at 6:38 pm

We live in the zone 5/6, depending.

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Epicurea March 21, 2012 at 5:00 am

i love cauliflower soup, great idea to add collard greens for a little color, we need that around this time of the year!

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Kirsten March 21, 2012 at 6:41 pm

Yes, we do!

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Cathy at Wives with Knives March 21, 2012 at 7:55 am

What a beautiful soup! I have never cooked collard greens and don’t know that I’ve ever seen them in the local grocery store. I’ll have to check our farmers’ market as soon as it opens up. The weather is so cold and rainy here and a hot bowl of soup is just what we want.

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Kirsten March 21, 2012 at 6:41 pm

Cathy, I am sorry to hear your weather is so bad. We have sunshine (like almost always in CO). I purchase my collard at my local Vitamin cottage. They only sell organic produce, love it!

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Patricia March 23, 2012 at 5:24 pm

How beautiful this soup is! It sounds equally tasty!

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Nicole December 7, 2012 at 1:09 am

I love this recipe…recently found out I am gluten intolerant…only 18 years old. I loved cooking/baking since I was a kid ( I guess I still am kind of haha), but what I eat is limited…great to see my favourite veggie soups aren’t ;) Keep up the good work!

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