Cauliflower Kale Soup
This soup is rich and creamy, just the way we like it – especially when you want a warm, hearty soup and you're pressed for time.
Cauliflower is, in essence, a beautiful floral arrangement you can eat. This cruciferous vegetable is considered light and cooling, which makes it wonderful for the Spring and Summer. It’s known to be healthy for the brain, a good source of vitamin C, and supportive for healthy digestion and bones. It’s a great vegetable for gut health and has loads of vitamins and minerals.
Kale is a superfood – it’s rich, nutritious, and high in fiber and minerals. It’s also low in calories – woo hoo! I highly recommend eating kale cooked, baked, or steamed, as it is super difficult to digest raw – warning you to protect your gut!
Recipe
1 head of cauliflower – cut into florets
6 tbsp olive oil or ghee (clarified butter)
1 large bunch of kale – remove stems and cut into small pieces (10 kale leaves)
1 small onion – chopped
2 garlic cloves – pressed or finely chopped
6 cups vegetable stock or water
Salt and black pepper to taste
Herbamare seasoning to taste
4 tbsp toasted pine nuts or pumpkin seeds – garnish
Instructions
Preheat oven to 425 degrees
Prepare parchment paper on baking sheet
In a bowl, toss cauliflower with salt and black pepper
Place cauliflower on parchment baking sheet for about 25 minutes until browned
Reduce heat to 300 degrees and prep the kale
In a bowl, toss half of the kale with 2 tbsp olive oil and season with salt
Line on a baking sheet and bake until crispy for 30 minutes – toss halfway through
In a large saucepan, heat 2 tbsp olive oil and cook chopped onions for 3-4 minutes on medium heat until translucent
Add garlic and cook for 1 minute
Add roasted cauliflower and either vegetable broth or water
Increase temperature to medium-high heat until boiling
Bring down to a simmer, cover and cook for 10 minutes
Add kale and let the soup cook for 10-15 more minutes
Purée soup in a blender until smooth
Season with salt and black pepper to taste
When ready to serve, add crispy kale chips and toasted pine nuts or pumpkin seeds on top
Genia’s Spoon Me Tips
Remember to set aside half the kale to roast into crunchy kale chips, or even a snack the next day, and the other half for the soup of course.
This recipe serves 4 people, but you can double it so you have plenty more for the next three days. You can freeze this soup for up to 2 months, but fresh is best!
We love puréed soups in our family, but this soup is just as delicious with the natural florets. If you are puréeing this soup, you can use a handheld blender which is easier (and my first choice), or a blending machine like the Vitamix, which will refine your soup to perfection.
Much cruciferous love,
Genia