Creamy Cauliflower Soup with Greens

• 1 tbsp extra-virgin olive oil, plus more for drizzling
• 1 medium onion, chopped (1 cup)
• 4 clove garlic, chopped
• 1 dash sea salt
• 1 medium head cauliflower, florets and stems cut into 1" pieces (8-9 cups)
• 4 1/2 cup filtered water
• 1/4 cup chopped fresh dill, plus more for garnish
• 5 large kale or collard leaves, tough ends removed and leaves roughly chopped
• 1 dash Freshly ground black pepper

1. Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes.
2. Add garlic and a pinch of salt, and cook for 3 more minutes.
3. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
4. Bring to a boil over high heat.
5. Add 2 Tbsp dill.
6. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes.
7. Stir in greens, and simmer for 3 minutes.
8. Let sit for 5 minutes to cool slightly.
9. Stir in remaining 2 Tbsp dill.
10. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick.
11. Return to pot, and reheat.
12. Season with salt and pepper.
13. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.

extravirgin olive oil, onion, clove garlic, salt, head cauliflower, water, fresh dill, kale, freshly ground black pepper

Taken from cookpad.com/us/recipes/350548-creamy-cauliflower-soup-with-greens (may not work)