During one of our rainy cold days recently, I made a different kind of vegetable soup that featured cauliflower and kale. It turned out so well I just had to share with you. This is great heated up the next day too.   

Cauliflower and Kale Soup

2 tbsp. olive oil

1/4 cup onion, diced

1/2 cup carrots, diced

1/4 cup celery, diced

2 tsp. garlic, minced

1/2 tsp. salt

1/2 tsp. black pepper

pinch of red pepper flakes (optional)

1/2 tsp. dried thyme

1/2 tsp. onion powder

2 tbsp. tomato paste

1 16 oz. bag frozen cauliflower

2 32 oz. containers vegetable broth

4 cups. fresh kale, chopped

1 16 oz. package potato gnocchi (optional but a really nice addition)

Heat olive oil in a large soup pot. Add onion, carrots and celery, cook a few minutes, until vegetables begin to soften. Stir in garlic, spices and tomato puree and cook for 1 minute. Stir in vegetable broth and cauliflower. Bring to a boil then reduce heat and simmer for 10 minutes. Bring to a boil again, add the potato gnocchi and kale. Cook until gnocchi are floating on top.  

*If you wanted to make it a heartier meal sliced smoked sausage goes well in this soup.

**I use gluten free potato gnocchi in this recipe. It is a 12 oz. package, made by Alessi and I buy them in Safeway.