Creamy Kale Cauliflower Soup
Keeping it simple with this one. Cooked cauliflower and kale whirled in a blender becomes a virtuous, yet easy soup that is ready in 30 minutes.
Servings: 2
Calories: 112kcal
Ingredients
- 3 cups cauliflower florets
- 3 cups kale packed, shredded
- 1/2 cup onion
- 2 cloves garlic minced
- 2.5-3 cups vegetable stock add more if needed
- sea salt to taste
- black pepper to taste
- 2-4 tbsp full-fat coconut cream (optional)
- 2 tbsp pine nuts (optional) roasted
Instructions
Directions
- Sauté onion for 2 minutes in a big pot. Add garlic and cook for another 2 minutes.
- Add cauliflower, give it a good stir and add vegetable stock. Cauliflower should just be covered. Add more water or less if needed.
- Cover and cook for 20 minutes or until cauliflower softens.
- When soft add kale and cook for 3 to 5 minutes more.
- Remove from heat, allow to cool a bit and mix until smooth.
- Season with black pepper and sea salt to taste.
- Optional: top with your favorite toppings and/or serve with a slice of bread if you like. I topped mine with coconut cream and roasted pine nuts. Cashew/sour cream is also possible.
Notes
- For more flavor, and if you have the time, roast cauliflower in the oven first.
- CLICK HERE for the vegan cashew sour cream recipe.