Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, roasted cauliflower and kale soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Roasted Cauliflower and Kale Soup is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Roasted Cauliflower and Kale Soup is something that I’ve loved my whole life.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook roasted cauliflower and kale soup using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted Cauliflower and Kale Soup:
- Get 1 medium head cauliflower, chopped into small pieces
- Prepare 1 large bunch kale
- Make ready 2 celery stalks
- Take 3 cloves garlic
- Take 1 yellow onion
- Get Chicken or vegetable stock
- Prepare 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.
Steps 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 simple, flexible Cauliflower Kale Salad is great for packing for lunches in fall or winter! When I want a fast, healthy meal, this salad is my go-to recipe. I dress it up with fresh citrus juices, seasonal veggies, and my favorite nuts & cheese.
So that’s going to wrap it up for this exceptional food roasted cauliflower and kale soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
