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Place the cauliflower and one quart of the stock in a medium sauce pan and bring to a boil. Lower to a simmer and cook until very tender. Remove from heat and let sit on the back of your stove. You will puree this later to use as a thickener.
In a large soup pot or heavy bottomed Dutch oven over medium heat, add olive oil and pancetta and cook until browned and slightly crisp.
If omitting the pancetta, start here with four tablespoons of olive oil.
Once crisp, add onion, carrots, celery, yellow potatoes and sweet potato. Increase to medium high and cook for ten minutes stirring often.
Add garlic, salt, pepper, pepper flakes, mint, thyme and the two bay leaves and cook for two minutes, stirring often.
Add the white wine and increase heat to high and cook and stir to evaporate the wine.
Using a strainer, drain the cauliflower over the pot and let the liquid go into the soup pot but not the cauliflower. Place the cauliflower back into the sauce pan for now.
Add the second quart of stock to the pot along with the kale and bring to a boil, then lower to a simmer and simmer until the vegetables are tender, about 5-10 more minutes.
While the soup is simmering, add the milk and butter to the sauce pan with the cooked cauliflower and heat just to hot. Use an immersion blender or a table top blender and puree until smooth and creamy. If going dairy free, omit the milk and butter and add some stock to puree with the cauliflower. You could also substitute the milk with coconut milk.
After the soup is done, remove and discard the bay leaves, then add the puree and the parsley.
Stir and serve.