It's RAINING. In California! Which means it's finally time for some comfort food. Or at least the kale-infused California version.
This soup is delicious and looks beautiful too (much more beautiful in person.) Plus its one more way to prepare kale for which I'm always on the hunt.
1 small – medium head of broccoli
2 medium heads of fennel
2 – 3 heads of garlic
5 lacinato kale leaves, ribs removed
2 tablespoons olive oil
few heavy pinches sea salt
few heavy pinches ground black pepper
3/4 cup raw cashews, soaked for an hour (no worries if you don't have time to soak)
3 cups filtered water
2 tablespoons fresh lemon juice
chopped fennel leaves to garnish
lemon zest to garnish
Preheat the oven to 400 degrees + line a baking sheet with parchment paper.
Wash and cut the broccoli and fennel into medium sized florets/slices. Spread them out evenly on the baking sheet, with the cloves of garlic (leave the skin on) and drizzle with olive oil and sprinkle generously with sea salt and black pepper. Roast for about 20 minutes. flip the veggies and toss the kale leaves on top. Roast for about another 5 – 10 minutes or until golden brown. Let the cloves of garlic cool a bit and then pop them out of their skins.
Combine the raw cashews, filtered water, lemon juice and another heavy pinch of sea salt and black pepper in your blender. Blend until smooth. Then toss in the roasted broccoli, fennel, garlic + kale and blend until smooth again.*
To serve top with a dash of olive oil, chopped fennel leaves, lemon zest + black pepper.
*If your blender doesn’t have a soup setting you might want to heat the soup on the stove prior to plating and serving.