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Cauliflower-Kale Soup with Crispy Kale Topping
Ingredients
- 1 large head cauliflower, trimmed and cut into florets
- 5 Tbs. (3 fl. oz./80 ml) olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 large bunch curly kale, stems removed, leaves torn into 1-inch (2.5-cm) pieces
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 7 cups (56 fl. oz./1.75 l) chicken or vegetable broth
- 1/3 cup (1 3/4 oz./50 g) pine nuts, toasted
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