Roasted Cauliflower Soup with Mustard Greens and Turkey Kielbasa
Knowing that I was making this wonderful fried rice this week that only calls for a single cup of mustard greens, and knowing that the head of mustard greens I would have to buy for that single cup's worth would be fairly enormous, I turned to this favorite recipe for "Caulo Verde Soup" from Food52. (It's a pun, because "caldo verde" soup is a potato-based soup and this recipe replaces the potato with cauliflower... I love a food pun, so it's an extra-delight situation over here.) It's only just about to be the beginning of February, so soup is always welcome right now, and I knew that this would be filling and heartening while wonderfully healthy at all once. And it would be a great use for mustard greens that would otherwise potentially go to waste!
Planning!
Though I wanted mostly quick or hands-off stuff this week, this recipe is slightly more hands-on than I would have liked. So I knew the first thing I would have to do when I started cooking today would be the roasting of the cauliflower. That way, I wouldn't get behind with the rest of my day. No stress... it all came together, and now I have some yummy soup waiting for me in the fridge.
Here's the nutritional breakdown from Fitbit...
Groceries I had on hand...
- onion
- garlic
- olive oil
- cumin
- smoked paprika
- salt
- pepper
- red pepper flakes
- parsley
Groceries I had to buy...
- cauliflower ($4.39)
- turkey kielbasa ($3.99)
- mustard greens (.72lb @ $1.69/lb = $1.22)
- cilantro ($.99)
- chicken stock (2 @ $4.49 = $8.98)
- lemon (1 @ 5/$2 = $.40)
Total monies spent for the entire recipe: $19.97
Total monies spent for each of these 3 meals....
$6.65 per meal...
Cooking!
This soup smells good from start to finish. The roasting cauliflower is insane. The stovetop simmer is mouth-water, and then you add the kielbasa and want to eat it all immediately. Layering the greens, the herbs, and the lemon juice is just icing, honestly.
Gimme this soup.
