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Kale and Cauliflower Soup

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 large head cauliflower cut into florets (about 6 cups)
  • 4 cups low-sodium chicken or vegetable broth
  • 3 cups chopped kale stems removed and massaged
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons nutritional yeast optional

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
  2. Add garlic and cook for 1 minute, then add the cauliflower florets, broth, thyme, red pepper flakes, salt, and pepper. Bring to a boil.
  3. Reduce heat to medium-low and simmer for 15-20 minutes until the cauliflower is very tender and easily pierced with a fork.
  4. Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a blender in batches.
  5. Stir in the massaged kale and nutritional yeast if using. Cook for 3-5 minutes until the kale is tender. Serve hot.