Roasted Cauliflower and Kale Soup

Roasted Cauliflower and Kale Soup

4.5 35 rating

Prep. 20 min

Total 1 h 5 min

6 portions

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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