Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted cauliflower and kale soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Ladle the soup into bowls and top with the baked kale, toasted pine nuts, a squeeze of fresh lemon juice and additional salt and pepper to taste. Roasted cauliflower kale soup with kale chips and pine nuts topping. Rich, creamy (no cream) and delicious, this soup is full of wonderful flavor. Time for some Cauliflower Kale Soup.
Roasted Cauliflower and Kale Soup is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Roasted Cauliflower and Kale Soup is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook roasted cauliflower and kale soup using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Cauliflower and Kale Soup:
- Make ready 1 medium head cauliflower, chopped into small pieces
- Get 1 large bunch kale
- Take 2 celery stalks
- Get 3 cloves garlic
- Make ready 1 yellow onion
- Get Chicken or vegetable stock
- Make ready to taste Salt and pepper
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. Add the roasted cauliflower and garlic, beans and broth.
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.
I dress it up with fresh citrus juices, seasonal veggies, and my favorite nuts & cheese. Add the roasted cauliflower and garlic, beans and broth. Puree the soup using an immersion blender or carefully transfer soup, a few batches at a time to a blender. Transfer to bowls and top with a few of the kale chips, drizzle of olive oil and freshly ground. Roasted Cauliflower and Creamy Kale Soup.
So that’s going to wrap this up with this exceptional food roasted cauliflower and kale soup recipe. Thanks so much for reading. I’m sure that you will 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
