Cauliflower and Kale Soup

Another goodie from the Canyon Ranch Spa Cookbook!

1/2 diced onions
1 tablespoon minced fresh garlic
1 1/2 teaspoons olive oil
1/2 cup white wine
1 head cauliflower (washed, cored and chopped)
3 1/2 cups vegetable stock
1 cup thinly sliced kale
1 teaspoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon pepper

1. In a large saucepan, saute onions and garlic in olive oil until onions are translucent.
2. Add wine and reduce by half. Add cauliflower and vegetable stock. Bring to a boil, reduce heat to medium-low and cook until cauliflower is soft, about 20 minutes. Add kale and simmer for 5 minutes. Remove from heat and cool. Transfer to a blender and puree until smooth.
3. Return soup to saucepan and bring to a simmer. Add tarragon, salt & pepper.