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Roasted Cauliflower and Kale Soup

Roasted Cauliflower and Kale Soup

Creamy, comforting, and packed with plant-based ingredients that support hormone and heart health.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Lunch, Main Course, Soup
Servings 6
Calories 0.1 kcal

Equipment

  • 1 baking sheet
  • 1 Parchment paper
  • 1 blender or immersion blender
  • 1 large pot

Ingredients
  

  • 1 head cauliflower, cut into florets
  • 4 pcs large cloves garlic, peeled
  • 1 pc large yellow onion, peeled and sliced into ¼-inch thick pieces
  • 1 cups filtered water
  • ¼ tsp dried thyme
  • 1 pinch cayenne pepper (optional, to taste)
  • 1 tsp pink Himalayan salt or sea salt
  • 4 cups baby kale leaves
  • ¼ tsp Himalayan salt
  • Pumpkin seeds for garnish (optional)

Instructions
 

  • Roast the vegetables: Spread the cauliflower, garlic, and onions on a parchment-lined baking sheet and roast until tender and caramelized, creating the rich, savory flavor foundation for the soup.
  • Build the soup base: Add the roasted vegetables to a large pot with water, thyme, cayenne, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to come together.
  • Blend until creamy: Use an immersion blender or high-speed blender to puree the soup until smooth and velvety.
  • Add the greens: Stir in the kale and cook uncovered until it gently softens and blends into the soup.
  • Finish and serve: Ladle into bowls and top with pumpkin seeds for a satisfying crunch and beautiful finishing touch.

Nutrition

Calories: 0.1kcalCarbohydrates: 0.03gProtein: 0.003gFat: 0.003gSaturated Fat: 0.002gSodium: 99mgPotassium: 0.4mgFiber: 0.01gVitamin A: 2IUVitamin C: 0.02mgCalcium: 2mgIron: 0.1mg
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