Dale's Stone Soup

In a large Dutch oven, fry up the onions, mushrooms, and garlic.

Add the potatoes and carrots, mixing them to coat with the oil.

Add the cauliflower, leeks, stock, and beans.

Season with cayenne pepper, salt, and black pepper.

Add the kale.

Bring the soup to a boil and simmer for about 25-30 minutes or until the veggies are tender.

Add more stock or water if needed.

Carefully blend the soup with an immersion blender into a creamy consistency.

After the soup is the consistency you want, add the cream. Stir to incorporate, adjust the seasoning, and enjoy.

Equipment Needed

Spice Level:

Dietary