Creamy Cauliflower Soup with Greens

(recipe from Martha Stewart Living)

1 Tbsp. olive oil, plus more for drizzing

1 medium onion, chopped (about 1 cup)

4 cloves garlic, chopped

1 medium head cauliflower (about 3 lbs.), florets and stems cut into 1-inch pieces (8 to 9 cups)

4 1/2 cups water (or vegetable broth)

1/4 cup chopped fresh dill, plus more for garnish

5 large kale or collard leaves, or a combination, tough ends removed and the leaves roughly chopped

salt and pepper

Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes.  Add garlic and a pinch of salt, and cook for 3 minutes more.  Add cauliflower and pour in water until it reaches just below the top of the cauliflower.  Bring to a boil over high heat.  Add 2 Tbsp. dill.  Reduce heat to low and simmer until cauliflower is just tender, about 10 minutes.  Stir in greens, and simmer for 3 minutes.

Let sit for 5 minutes to cool slightly.  Stir in remaining 2 Tbsp. dill.  Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick.  Return to pot and reheat.  Season with salt and pepper.  Garnish with dill and a drizzle of oil.

(A simple blended soup, better after the flavors mesh for a few days.  I used a ton of dill because I had a big bunch.  Enjoyed this taken to work for lunch.  Felt good to eat because it's so healthy.)