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.