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Sage Cauliflower Celeriac Soup with Garlic Red Kale and Lentils

Sage Cauliflower Celeriac Soup with Garlic Red Kale and Lentils
Sage Cauliflower Celeriac Soup with Garlic Red Kale and Lentils

Ingredients you’ll need: serves 6-8

1 head of cauliflower – florets cut into 1 inch pieces – reserve smaller pieces for garnish

1 large or 2 small celeriac roots –peeled and cut into ½ inch cubes

1 carrot – diced

1 sweet yellow onion- diced

3 stalks celery – peeled and diced

2 cloves fresh garlic – crushed and diced

1 Qt. low sodium chicken or vegetable stock

2 tbsp. extra virgin olive oil

¼ cup white wine or apple cider vinegar

¼ tsp. kosher salt

4 grinds of fresh ground white pepper.

2 tbsp. fresh sage leaves- minced

2 tbsp. fresh chives – minced

 

Red Kale and Lentils:

 

1 cup red lentils

1 cup red kale – middle stem cut away and cut into bite sized pieces

2 cloves garlic – crushed and sliced

2 tbsp. extra virgin olive oil

2 cups of the reserved chicken or vegetable stock

1 pinch of kosher salt-more for the salted water

3 grinds fresh ground black pepper

How to prepare soup:

In a cast iron enamel pot, over medium high heat, add olive oil. Once oil is heated, about 1-2 minutes, add the onion. Stir for a minute to allow the onions to start to cook through. Add the carrot and celery and sauté another minute. Add the celeriac root and sauté another 2 minutes. Deglaze the pot with the wine or vinegar. Add the garlic and cauliflower. Sauté for 1-2 minutes or until the wine is almost cooked off. Add the chicken or vegetable stock, reserving 2 cups for the lentils.  Turn the heat down to medium low, cover, and simmer for 15 minutes or until the celeriac root is tender.  With a stick blender, blend the ingredients until smooth and creamy. Use the red kale water for added liquid. Add most of the sage and chives and simmer over medium low heat for 10 minutes.  Garnish with the remaining fresh sage, chopped chives, smaller cauliflower florets.  Enjoy with the red kale and lentils!

 

How to prepare red kale and lentils:

Red Kale: In a pot, bring 4 cups of salted water to a boil. Add the red kale and blanch for 2 minutes. With a straining spoon, remove and place in a bowl of ice water to stop the cooking process.

Red Lentils:

In a small pot, add the 2 cups of stock to 1 cup of red lentils. Bring to a simmer and cover for 10 minutes.

When lentils are tender, remove from heat.  In a sauté pan, add olive oil over medium high heat. Add garlic and sauté for 1 minute. Add the blanched red kale and sauté for 1 minute.  Fold in the red lentils and season with salt and pepper. Remove from heat and serve.  

 

Note: These two dishes can be served separately with the Red Kale and Lentils on the side, or for a heartier dish, combine the Red Kale and Lentils into the soup at the last stage. It will add some texture and more flavor to the soup.  See Red Kale and Lentil Cauliflower Celeriac Soup.

 

 

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