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Kale and Cauliflower Soup Recipe

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4 from 5 reviews

A comforting and nutritious Kale and Cauliflower Soup that combines tender vegetables with fragrant herbs, blended to a creamy texture and brightened with fresh lemon juice. Perfect for a wholesome meal in just 30 minutes.

Ingredients

Vegetables

  • 1 large white or yellow onion, diced (390 g)
  • 4 cloves garlic, minced
  • 3 medium carrots, chopped (175 g, approx. 1.5 cups)
  • 1 head cauliflower, chopped (775 g, approx. 7 cups)
  • 4 cups lightly packed kale, de-stemmed and chopped (120 g)

Herbs and Seasonings

  • 1 tsp dried parsley
  • 1 tsp ground thyme
  • 1/2 tsp sea salt
  • salt and pepper, to taste

Liquids

  • 6 cups vegetable stock
  • fresh lemon juice, for serving (optional)

Instructions

  1. Cook onion and garlic: Sauté the diced onions and minced garlic in 2 tablespoons of broth or water in a large soup pot over medium heat until they soften and become fragrant, about 5 minutes.
  2. Add carrot and herbs: Stir in the chopped carrots, dried parsley, and ground thyme. Cook for a few more minutes, adding a splash of stock if the pan starts to dry out.
  3. Simmer: Add the vegetable broth and chopped cauliflower, bringing the mixture to a light simmer. Let it simmer uncovered until the cauliflower is tender, about 10-15 minutes.
  4. Blend: Turn off the heat. Carefully scoop about half of the soup into a blender, leaving some pieces of carrot and cauliflower behind. Blend until smooth and creamy, allowing steam to escape. Pour the blended soup back into the pot and mix well with the remaining soup.
  5. Add kale: Stir in the chopped kale and let the soup sit for 5 minutes to allow the kale to soften.
  6. Serve: Enjoy the soup right away with a squeeze of fresh lemon juice and an optional sprinkle of chopped fresh parsley.

Notes

  • Use vegetable broth to keep the soup vegan and vegetarian-friendly.
  • Be cautious while blending hot soup to avoid steam burns; vent the blender lid slightly.
  • Adjust salt and pepper according to taste.
  • For a creamier texture, you can add a splash of coconut milk or cream before serving.
  • Soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://yumntasty.com/kale-and-cauliflower-soup-recipe/