Description
This nutrient-dense cauliflower kale soup is a vibrant, plant-based comfort meal. By blending the cauliflower base, you achieve a luxurious, velvety texture without the need for heavy cream or dairy. It is packed with fiber, vitamin C, and earthy antioxidants, making it a perfect hearty choice for chilly days. Naturally vegan and wholesome, this soup comes together in under an hour and makes an excellent meal prep candidate for busy weeks.
Ingredients
1 large white or yellow onion, diced
4 garlic cloves, minced
3 medium carrots, chopped
1 teaspoon dried parsley
1 teaspoon ground thyme
0.5 teaspoon sea salt
6 cups vegetable broth
1 large head cauliflower, cut into 7 cups florets
4 cups fresh kale, stems removed and chopped
1 tablespoon lemon juice (optional)
Instructions
Heat 2 tablespoons of vegetable broth in a large pot over medium heat.
Add onion and garlic, sautéing for 5 minutes until fragrant and soft.
Stir in carrots, parsley, and thyme, cooking for 2-3 minutes.
Add cauliflower florets and remaining vegetable broth, bringing to a simmer.
Cover and cook for 15-20 minutes until cauliflower is tender.
Use an immersion blender to process the soup directly in the pot until smooth and creamy.
Stir in the chopped kale and cook for 3-5 minutes until wilted.
Stir in lemon juice if desired before serving.
Notes
For extra creaminess, you can add half a cup of soaked cashews before blending. Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Healthy Fusion