Creamy Cauliflower and Kale soup

Makes: 4-6 portions
Preparation: 15mns
Total: 40mns

Benefits:
Kale is one of my favourite leafy vegetables and I always have some handy in my fridge. It is often referred to as the"Queen of Vegetables' and a 'Nutritional Powerhouse'. Kale is low in calorie, high in iron, high in Vitamin K,A, C and Calcium and is packed with powerful antioxidants. Its an anti-inflammatory food, great for cardiovascular support and is a great detox food. Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Ingredients: 
1 Tbsp. Coconut oil
1 medium onion, diced
4 cloves garlic, minced
1 medium cauliflower, trimmed and cut into bite-sized slices
4 c. water
small bunch of curly kale, stems removed and leaves chopped
1/4 c. fresh dill, chopped fine
1 tsp. Himalayan pink salt (or more to taste)
1/2 tsp. ground black pepper

Directions:

1. Heat the Coconut oil and add your diced onion. Stir the onions and cover the pot, allowing the onions to soften for 5 minutes over a low heat. 
2. Add the garlic, cauliflower, and water, stir and then bring the water to a boil. Lower the heat and then simmer, covered, for 10 minutes. 
3. Stir in the chopped kale, cover, and simmer for another few minutes. Turn off the heat and allow the soup to cool for 5 minutes.
4. Puree the soup in a blender until smooth. 
5. Put back in the pot and season with the dill, salt, and pepper. 
6. Serve warm, garnishing each bowl with a drizzle of a half teaspoon of olive oil and a grind of black pepper, if desired.