Cauliflower-greens soup

Last Thursday I decided to use up most of the cauliflower from my CSA and make a soup with a base made of this cruciferous veggie. I had heard about a pureed cauliflower soup in the past and I was thrilled to find this recipe on Martha Stewart's website. It turned out fantastic! I was weary, since cauliflower has such an intense taste when raw. To my surprise, this soup tastes very similar to the potato-broccoli soup I make once or twice a year, without all the pain of peeling potatoes! Not to mention less empty carbs and more nutrients. I highly recommend this soup if you have a head of cauliflower and aren't sure what to do with it! Super yummy and super quick to make. Here's the recipe! Enjoy!

• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 medium onion, chopped (about 1 cup)
• 4 cloves garlic, chopped
• Sea salt
• 1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
• 4 1/2 cups filtered water
• 1/4 cup chopped fresh dill, plus more for garnish
• 5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped
• Freshly ground black pepper

Directions:

1. 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 filtered water until it reaches just below the top of the cauliflower.
   
2. Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
   
3. Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons 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, black pepper, a drizzle of oil, and pinch of sea salt.