Cauliflower Kale Soup
Roasted cauliflower kale soup with kale chips and pine nuts topping. Rich, creamy (no cream) and delicious, this soup is full of wonderful flavors.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Servings: 4
Author: Lyubomira from CookingLSL
- 1 head of cauliflower , cut into florets, 2 lb, about 3 1/2-4 cups
- 6 tbsp olive oil
- salt and black pepper to taste
- 1 large bunch of kale , stems removed and leaves cut into small pieces (6oz with the stems, an average bunch of kale is 10 leaves)
- 1 small onion chopped
- 2 garlic cloves , pressed
- 6 cups vegetable or chicken stock
- 4 tbsp toasted pine nuts
Preheat oven to 425 F (220C). Prepare 2 baking sheets.
In a bowl toss cauliflower in 2 tbsp olive oil and season with salt and pepper. Place on baking sheet. Roast until cauliflower is browned and tender, for about 25 minutes.
Take out of the oven and reduce temperature to 300 F (150 C).
In a bowl toss half of the kale with 2 tbsp olive oil and season with salt. Line on a baking sheet and bake until crispy for 30 minutes. Toss half way through.
Meanwhile in a large saucepan, heat 2 tbsp olive oil and cook onion for 3-4 minutes, on medium heat until translucent. Add garlic and cook for 1 minute.
Add roasted cauliflower and stock. Increase temperature to medium-high and bring to a simmer. Reduce heat to medium low, cover and cook for 10 minutes. Add kale and let the soup cook for 10-15 more minutes.
Working in batches, puree soup in a powerful blender until smooth.Season with salt and pepper to taste.
When ready to serve, serve soup with crispy kale chips and toasted pine nuts on top.
- 1 head of cauliflower- 2 lb - about 3 1/2-4 cups of florets
- 1 bunch of kale - 6oz with the stems, an average bunch of kale is 10 leaves
I don't have an immersion blender, can I use a Stand Blender?
While I do have an immersion blender, I rarely use it. A powerful stand blender such as Vitamix or Phillips can be used (I prefer it) to blend this creamy soup. Make sure you are extra careful, when blending hot liquids and work in batches.
Can I use Frozen Cauliflower?
Yes, frozen cauliflower florets are fine to use in the recipe.
Just make sure you defrost them first, then drain the liquid and par dry with paper towels.
Is it possible to make this recipe in the Instant Pot or in a Crock Pot?
For quick cooking vegetable soups, I rarely include the option to be made in an Instant Pot/Slow Cooker. The reason why? You still have to roast the cauliflower and crisp the kale. This takes time. Why not take a few extra minutes to simmer everything on the stove top?
If you still want to use a pressure cooker or a slow cooker, it is possible.
Instant Pot - follow the recipe until step 4 (including step 4).
Heat oil in the Instant Pot, that has been set to sauté.
Cook the onion and garlic for 1-2 minutes, stirring frequently.
Add the rest of the ingredients (excluding the toppings).
Close the lid, set to "seal" and cook for 12 minutes on manual.
Release the pressure and blend the soup in batches.
Slow Cooker option - Follow the recipe instructions to step 4, included,
Sautée the onion and garlic in a pan on the stove top for 2 minutes.
Transfer everything to a crock pot and cook for 2 hours on high or 4-5 hours on low.
Blend everything together. Serve.
Is this soup appropriate for Keto/Low-Carb Diet?
Yes, both vegetables are accepted in low-carb diets.
Can I add any other vegetables?
Yes, you can but the final result will be different.
Potatoes, carrots or broccoli can be added to the soup.
My soup is lacking flavor. What can I do?
I only use salt and black pepper in the soup and it may lack spices for some of you.
If this is the case, you can add more garlic, some thyme or rosemary or even smoked paprika to bring more flavor. 
