Cauliflower Kale Soup

I just made the most wonderful soup, from the January 2012 edition of Martha Stewart Living. It's fast, cheap, easy, and healthy - perfect for my current post-holiday-excess-New-Year's-Resolution-fueled vegetable binge.

1 tablespoon olive oil

1 medium onion, chopped

4 cloves of garlic, chopped (I used more like 6 cloves)

Sea salt

1 medium head of cauliflower, cut into one-inch pieces

1/4 cup chopped fresh dill (I omitted this because I didn't have any)

5 large kale or collard leaves, roughly chopped (I used kale, maybe more like 6 leaves)

(Very slightly edited) Directions:

1. Heat oil in a large pot over medium heat; cook onion until soft, 4 to 5 minutes. Add garlic and salt, and cook for 3 minutes more. Add cauliflower, and pour in water until it just covers the cauliflower.

2. Bring to a boil over high heat. Reduce heat to low and simmer until cauliflower is just tender, about 10 minutes. Stir in greens and simmer about 3 more minutes. (I also added more salt here.)

3. Puree soup in a blender until smooth.

And that's it! 5 ingredients and 3 steps.

I was pretty skeptical about using only water instead of stock and/or cream but the soup is incredibly rich and flavorful, you would never know it's vegan. And it doesn't have any of the bitterness sometimes associated with kale, it's very creamy and slightly sweet. Even Dev liked it.