5-Ingredient Cheesy Cauliflower Soup with Kale Pesto

• unsalted butter↗3 tablespoon
• yellow onion↗1

  thinly sliced

• chicken or vegetable broth6 cup
• large head cauliflower↗1

  cut into florets – about 6 cups

• half-and-half0.75 cup
• tightly packed kale leaves1.5 cup

  stems removed

• olive oil↗0.5 cup
• pine nuts↗0.5 cup

  sometimes I also use almonds

• garlic clove↗1
• salt↗0.5 teaspoon

  to taste, more

• juice of 1 lemon1
• grated parmesan0.25 cup
• truffle oil↗1 tablespoon

  optional, but very tasty

• bread slices for croutons4

  see notes

Step-by-step instructions

1. 1

   Heat the butter in a large Dutch oven or heavy stockpot. Add the onion and cook over low heat for about 15 minutes, stirring occasionally. When the onion turns golden‑brown and fragrant, add the broth and cauliflower. Simmer for about 10 minutes or until the cauliflower is tender when pierced with a fork.

2. 2

   Puree using an immersion blender or transfer to a regular blender and blend until the soup reaches the desired consistency.

3. 3

   Add the cream and stir until smooth.

4. 4

   Add the kale pesto ingredients to a food processor and blend until you obtain a light paste (similar to pesto).

5. 5

   Serve the soup, topping with the kale pesto, a drizzle of truffle oil, and croutons! Enjoy.