Smokey Kale and Cauliflower Soup


This creamy kale and cauliflower soup is my go-to soup to make when I only have simple ingredients on hand. 


3 cups organic kale, chopped
1 head organic cauliflower, chopped
2 large carrots, chopped
1 onion, chopped
3 stalks celery, chopped
4 garlic cloves, chopped
½ cup raw cashews, soaked
1 box vegetable stock
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste 


JF Shiitake Bacon:
½ tsp of olive oil
2 cup of shiitake mushrooms, sliced
2-3 tsp coconut aminos or tamari
1½ tsp maple syrup
1 tsp liquid smoke
1 tsp smoked paprika
JF Spicy Salt, to taste


JF Shiitake Bacon, chopped
Fresh cracked black pepper, to taste
Chives, chopped
JF Spicy Salt, to taste


JF Shiitake Bacon
Preheat the oven to 400º. Pour the olive oil in a large cast iron pan on medium high heat. Add the mushrooms, coconut aminos, maple syrup, liquid smoke, and paprika. Stir constantly to combine everything and coat the mushrooms. Add a small dash of JF Spicy Salt and some fresh cracked black pepper to taste. Sauté for 3-5 minutes until they start getting a little bit crispy. Finish them in the oven for 10-12 minutes.


Start off by stripping the kale. Sauté the onion in olive oil until it becomes translucent. Add in the garlic, celery, and carrots and sauté for a few minutes. Stir in the cauliflower and vegetable stock. Bring to a boil and then cover and let simmer.


Once the vegetables have cooked through, use an immersion blender to blend until you reach your desired thickness.


Blend the soaked cashews into a blender until the consistency is creamy. Add the cashew cream to the vegetable blend on the stove. Season with JF Spicy Salt and black pepper. Add the kale and let it wilt down.


Serve topped with the your shiitake bacon, chopped chives, and a dash of JF Spicy Salt. Enjoy!