soup5I love creamy soups and the great thing about them is that you can smuggle all kinds of vegetables you want your family to eat and they will not know they’re in the soup until you tell them :) .This soup is very nutritious and aromatic. Kale has a rather bland and earthy taste so cooking it down with shallots and garlic gives it more fragrance and a richer taste. I add the frozen peas at the very end so that they don’t lose the bright green color. You can add some roasted baguette or crusty, rustic bread to make sure you have something to scoop out every single drop of this soup from your bowl.

Serving: 3-4
Preparation:  10 minutes
Cooking :  30 minutes for roasting cauliflower; 30 minutes for cooking
Calories:  150 for 1 cup

1 small cauliflower/about 3 cups of florets
2 cups of kale, rinsed, stemmed and leaves chopped into large pieces
1 medium size parsnip
1 medium size potato
1 ½ cup of green peas, frozen
4 cups of chicken broth
1 teaspoon of kosher salt
1 small shallot, diced
3 garlic cloves, diced
2 tablespoons of crème fraiche
4 tablespoon of crumbled feta cheese
Pinch of freshly ground white pepper for your tasting

Preheat the oven to 450F/230C
Trim the cauliflower and divide into florets. Rinse them and pat them dry with a paper towel. Peel the parsnip and potato and cut into quarters.
Transfer the vegetables to a baking sheet and sprinkle with ½ tablespoon of the canola oil and 1 teaspoon of kosher salt. Roast them for 30 minutes.  Shake the baking sheet from time to time to make sure the florets won’t stick. Once the vegetables are done, change the temperature to 250F/120C to roast the kale for garnish.

Preheat the Dutch oven and pour in the other ½ tablespoon of the canola oil. Add the diced shallot and sear it for about 2 minutes until a little soft. Add the garlic and sear it for another 30 seconds until you can smell the fragrance but don’t cook it longer because burned garlic will become bitter. Add the chopped kale and sear it on low heat for 5 minutes.
Put aside 4 little leaves of kale that you will roast and add as a little crunch in the soup.
Add the roasted vegetables and stir all the ingredients together for a couple of seconds. Add the stock and bring it to boil. Cook on low to medium heat for 20 minutes.

Transfer the soup into the food processor and puree it for about 1 minute. Add the frozen peas and puree it for another 2 minutes until it is all nice creamy mixture. Transfer it back to the Dutch oven and simmer.

If you don’t have a food processor, use a hand blender. It will take few minutes more.

Add 2 tablespoons of cooking cream and bring it to boil. Turn the heat off and the soup is ready to serve.
Add pepper and salt for taste.
Sprinkle the crumbled feta cheese on top.

Crisping up garnish kale will take approximately 25 minutes. Once the roasted vegetables are out and temperature drops to 250F/120C put the leaves to little racks on the baking sheet. Sprinkle them with olive oil and a pinch of salt and roast them for 20-25 minutes depending on how big your leaves are.



  1. I’m there! I wish we lived closer. Your recipes are a great showcase for homemade goat cheeses. Plus, who else puts salt and pepper on rustic bread with soft cheese?

  2. I love making soup! This looks like a nice one to add to my repertoire.

  3. I’m making this now! I have a bit of rustic bread left over to make croutons.

  4. Magda, you’ve done it again! I made this last night. Another keeper.

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