Roasted Cauliflower Kale Soup

Roasted Cauliflower Kale Soup
Ingredients:
1 large head cauliflower, trimmed and cut into florets
5 Tbs. coconut oil
Sea salt and freshly ground pepper, to taste
1 large bunch curly kale, stems removed, leaves torn into  1-inch pieces
1 yellow onion, cone #2
2 celery stalks, diced
3 garlic cloves, minced
7 cups vegetable broth
1/3 cup pine nuts, toasted
Preheat an oven to 450°F.
Toss the cauliflower with 2 Tbs. oil and season with salt and pepper. Place in EOS ( Electric Oil Core Skillet)on 350 roast until the cauliflower is tender and the edges are browned and crisp, about 20 minutes.
Meanwhile, in 7 Qt Roaster over medium heat, add 2 Tbs. olive oil and cook the onion and celery, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower , raw kale and broth, increase the heat and bring to a simmer. Then Medium Click low- Reduce the heat and cook for 10 minutes.
Working in batches, puree the soup in a Vitamix blender until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper. Top with the crispy toasted  pine nuts and serve immediately.