It's doable... Cauliflower soup with greens (vegan)

I know there are many people out there trying to incorporate more veggies in different ways into their diet.  I definitely suggest trying this recipe! It's not difficult... though a little time consuming coming in a little over a hour.  I was also incredibly surprised at how filling it was! I have never been one to be able to eat soup for a meal, but this one holds you over.  It originally came from marthastewart.com but I have made a few of my own tweaks as always.

Source. Photo: Marcus Nilsson

WHAT YOU'LL NEED:

-1 Tablespoon extra virgin olive oil, plus more for drizzling

-1 cup chopped onion (about 1 medium)

-4 cloves garlic, chopped

-salt

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

-4 1/2 cups water

-1/4 cup chopped fresh dill, plus more to garnish (I use a freeze dried kind found in the produce section and it works great, you even keep the same proportions)

-5 large chard leaves, red stems removed, chopped (the original recipe called for this amount in kale, I messed up and used chard but ended up loving it)

-ground black pepper

  

Chard before:

Chard after: you can see I just chopped the stems off, but left the 'veins' on the leaves

Dill:

Source

STEPS:

1) Heat oil in a large skillet or pot over medium heat; cook onion, covered, until soft about 4-5 minutes.  Add garlic and a pinch of salt and cook for 3 minutes more. 

2) Add cauliflower and pour in water, (it should reach just below the top of the cauliflower.  Bring to a boil over high heat, keep covered.

3) Add 2 tablespoons dill.  Reduce to low heat and simmer until cauliflower is just tender, about 10 minutes.

4) Stir in greens and simmer for 3 minutes.  Let sit for 5 minutes to cool slightly.  Stir in remaining 2 tablespoons dill. 

5) Puree soup in batches in a blender (only took 2 batches for me) until very smooth.  You can add water (1/2 cup) if it's too thick, but I didn't have to. 

6) Return to pot and reheat, covered.  Season with salt and pepper (this is necessary, many times I'll cut out salt, but not with this recipe).  Garnish with dill, black pepper, a drizzle of oil and salt.