5 Ingredient Cheesy Cauliflower Soup with Kale Pesto
I have two things to say today.
Thing #1: WE GOT A STUDIO. We, Bjork and Lindsay and Sage, have officially put down a deposit on a beautiful, huge, 12-window, dog-friendly brick and timber studio in Minneapolis. It will be an office, it will be a meeting space, it will be a workshop location, and if my wildest dreams come true, it will be a test and photography kitchen.
breathe breathe breathe breathe breathe!!!
I won’t go into too much detail in this post because some things are best saved for MOOOORE POSTS in THREE WEEKS when we actually GET THE KEYS! ‼️ Meaning I will probably now go on to write 800 paragraphs about the space. You know how this works.
Finding a studio has been a goal we’ve had for a while now. But wows, finding just the right space was super tricky. It had to feel right, the location had to be good… and the windows. There had to be good windows. For us, this has been a multiple-year-long process and there have been lots of near-misses, or actual misses? The ones where you think you found the perfect place and then between the time you literally walked up the stairs to see the space and walked straight down the stairs to sign the lease, someone else had gotten there first? Yeah, whatever you call those moments, we’ve had those. Multiple. I know, right? The pain. The struggle. Feel so sorry for us.
This space, soon-to-be OUR space, is a dream and half come true. Oh, the possibilities. With all the ideas and potential, my mind is in a perpetual state of happy-crazy.
HOW TO MAKE OUR CAULIFLOWER SOUP (50 SEC):
The night before we signed the lease I couldn’t even sleep. I laid in bed and just scribbled pages of notes like a madbloggerwoman- how we could use it, what style we will choose to decorate, who we might want to collaborate with, when we’ll do our next workshops – and absolutely did not do what I was supposed to be doing which was sleeping and relaxing my brain like a healthy Normal.
Normals, I know you have no idea what this is like – and I know because I am married to a Normal who could fall asleep in about two seconds flat no matter the stress, excitement, or emotional state of being. Not infuriating at all.
But my tribe of neurotic-type friends – you know. You can more than identify with the notebook in bed with mind racing situation, right? I see you. UNITE.
Thing #2: This soup. Like, whoa. This soup.
YOU NEED TO MAKE IT.
It’s like Creamy Cauliflower Sauce in soup form. But with more cheese. And a drizzle of truffle oil just to be fansay. And cubes of bread lightly fried in olive oil and a pop of fresh green better known as kale almond pesto. I mean, seriously. The flavor. The texture. It’s like eating a hug. Creamy, luscious, cheesy cauliflower soup with a few handfuls of melty cheese and that earthy (would you call it earthy?) truffle flavor.
And you know what? I know that the semi-fried olive oil crouton pieces are not, like, suuuuper healthy, but that’s okay because you don’t have to make them every time. Save those for when you make the soup on a special occasion, say, TONIGHT, and bask in their lovely golden brown crunchy-chewy texture and warmth with that pure, light olive oil flavor, knowing that you will top your soup with healthier dry croutons next time. Maybe.
Seriously, bread lightly fried in olive oil – divine.
Heat the butter or bacon grease in a large Dutch Oven or heavy stock pot. Slice the onion thinly – I used a mandoline. Add the onions and cook over low heat for about 20 minutes, stirring occasionally. When the onions become deep golden brown, add the broth and cauliflower. Simmer for about 10 minutes or until the cauliflower is fork tender.
Puree with an immersion blender (or transfer to a regular blender) until the soup reaches your desired consistency.
Add the cheese and stir until melted. Add the truffle oil and stir to incorporate. Sometimes I give it one last whir with the immersion blender to get the cheese and truffle oil distributed evenly.
Skillet Croutons for topping: just put some olive oil in a deep skillet over medium heat and toss some bread cubes around in there until golden brown (they should be mostly coated with a thin layer of oil to prevent sticking and promote browning). Transfer to paper towel lined plate to absorb excess oil. It’s kind of a cross between baked croutons and my new favorite splurge thing which is lightly fried bread.
Kale Pesto for topping: Put two huge handfuls of kale and/or parsley in a food processor with 1/2 cup olive oil, 1/2 teaspoon salt, and 1 clove garlic. Squeeze some lemon juice in there and pulse until smooth. If you want, add 1/2 cup almonds for and pulse again – this will create a more sticky, textured mixture (it’s what’s pictured here).
Notes about the cheese: I’ve used mozzarella, provolone, smoked gouda, and parmesan. And various combinations of all of the above. I find the best results from using several varieties of cheese. You might still see very tiny flecks of cheese in your soup depending on the melting qualities of whatever cheese you choose. Which was not a problem for me.