Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, roasted cauliflower and kale soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Andrea, love this soup on so many levels! That's a winning combination for sure. Glad I stopped in to see you today. A beautiful creamy soup, without dairy, featuring three liver-friendly vegetables: cauliflower, kale and leek.
Roasted Cauliflower and Kale Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Roasted Cauliflower and Kale Soup is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have roasted cauliflower and kale soup using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Cauliflower and Kale Soup:
- Get 1 medium head cauliflower, chopped into small pieces
- Take 1 large bunch kale
- Make ready 2 celery stalks
- Make ready 3 cloves garlic
- Make ready 1 yellow onion
- Prepare Chicken or vegetable stock
- Take to taste Salt and pepper
You can definitely tell it is fall around here. This healthy vegan kale and cauliflower soup recipe is easy to make with simple ingredients. Low-calorie and fat-free but full of flavour and nutrition. I love this cauliflower soup recipe.
Instructions to make Roasted Cauliflower and Kale Soup:
- Preheat oven to 230C. In a large bowl, toss cauliflower with 2 tbsp olive oil and season with salt and pepper. Do the same for the kale in a separate bowl. Place both vegetable in separate baking sheet.
- Start roasting the califlower for about 20 minutes. Turn down the heat to 150C and then place kale into the oven. Roast for 20-25 minutes.
- Heat oil in a pot and saute celery and onion until fragrant. Add the garlic and cook for 1 minute. Season with salt and pepper, then add the cauliflower and broth until the cauliflower is barely covered. Simmer for 10 minutes then stir in kale. Set aside a couple of crispy kale for garnish. Simmer for another 10 minutes uncovered.
- Turn off set. Let cool for 5 minutes. Using an immersion blender, blend until smooth. You may add more broth if the soup is too thick.
- Turn on heat and adjust with salt and pepper to taste. Serve with crispy kale on top.
Low-calorie and fat-free but full of flavour and nutrition. I love this cauliflower soup recipe. This traditional cauliflower soup will go with just about any other fall or winter flavors, including butternut squash, Brussels sprouts, and greens like arugula and kale. Find out what the surprise ingredient is in healthy roasted cauliflower soup. This simple, flexible Cauliflower Kale Salad is great for packing for lunches in fall or winter!
So that’s going to wrap this up for this special food roasted cauliflower and kale soup recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
