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Roasted Cauliflower and Kale Soup

Roasted Cauliflower and Kale Soup
4.5 37 ratings
Prep. 20 min
Total 1 h 5 min
6 portions
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Ingredients

  • cauliflower florets (approx. 1 med. head)
    20 oz
  • fennel bulb cut into pieces (approx. 1 med. bulb)
    8 oz
  • yellow onions cut into pieces (approx. ½ med. onion)
    4 oz
  • carrots cut into pieces (approx. 1 med. carrot)
    2 oz
  • celery cut into pieces (approx. 1 med. stalk)
    2 oz
  • garlic cloves
    2
  • olive oil divided
    4 tbsp
  • ground cumin to taste
    1 - 2 tsp
  • fresh lemon thyme leaves and tender stems
    10 sprigs
  • vegetable broth
    32 oz
  • kale stems removed (approx. ½ bunch)
    3 oz
  • lemon juice to taste
    1 oz
  • salt to taste
    1 tsp
  • fresh ground black pepper
    ½ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 481.8 mg
Protein 3.9 g
Calories 626.9 kJ / 149.8 kcal
Fat 9.7 g
Fibre 5.6 g
Saturated Fat 1.5 g
Carbohydrates 15.1 g

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Also featured in

Veggie Table 51 Recipes
United States

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