Ingredients
Scale
- 1 bunch (3 cups) fresh parsley, leaves coarsely chopped
- 8 – 10 kale leaves
- 4 cups cauliflower
- 1 & 1/2 cups walnuts halves, toasted
- 2 tsp fresh ground pepper
- 1/2 cup + 2 tbsp olive oil
- 1/8 or more red chili flakes
- 1 1/2 cups sweet onion, chopped
- 4 cups chicken broth, (vegetable broth can be substituted)
- 2 cups Randall Great Northern Beans, drained and rinsed
- 4 tbsp butter, cut up into 4 tbsp slices
- Fig cake, dates or raisins, for garnish
Instructions
- Pour chicken stock in a stockpot and bring to a boil. Blanch kale leaves and cool under cold water. Reduce heat to medium, add cauliflower to pot and cover with a lid. Cook cauliflower until tender.
- To make the pesto, de-vein the kale and coarsely chop. Add kale, parsley, walnuts and pepper to a food processor. process mixture while slowly adding olive oil. You might have to scrape down the sides and add a little bit of water to ensure a smooth paste. Transfer mixture to a bowl.
- Heat the olive oil in the saucepan until shimmering. Add the chili flakes and stir for about 30 seconds. Add the onions and cook until translucent. Add beans, cauliflower, stock and bring to a boil. Skim off any foam that forms on the surface. Turn off heat and let the soup cool down enough so that you can puree mixture in the food processor. If you have a handheld electric mixing wand, by all means use it. Stir in pesto and simmer until ready to serve
- Ladle soup into bowls and drizzle with good quality olive oil and garnish with fruit.