Creamy Roasted Garlic & Kale Soup with Cauliflower

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Creamy Roasted Garlic & Kale Soup with Cauliflower

Servings 4
Cook Time 1 hour 15 minutes

Ingredients

  • 12 Garlic (cloves, peeled and trimmed)
  • 1 Yellow Onion (large, roughly chopped)
  • 1 head Cauliflower (sliced into florets)
  • 3 tbsps Extra Virgin Olive Oil (divided)
  • 1 ⅓ tbsps Italian Seasoning
  • 1 tsp Sea Salt
  • 8 cups Kale Leaves (packed)
  • 3 ¾ cups Vegetable Broth (divided)

Instructions

  • Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  • Arrange the garlic cloves, onion and cauliflower on the baking sheet. Drizzle with half of the olive oil, Italian seasoning and salt. Using your hand or a spatula, toss until vegetables are evenly coated in the spices. Roast for about 40 minutes or until very tender and caramelized, flipping halfway through.
  • When vegetables are just about done, heat remaining olive oil in a large soup pot over medium heat. Add the kale and 1/2 of the vegetable broth to the pot and cover. Let steam for 2 minutes, or until kale is wilted and tender.
  • Add the roasted vegetables and remaining vegetable stock in with the wilted kale. Bring soup to a gentle boil then remove from heat.
  • Puree soup in batches in a high-speed blender until smooth and creamy. Divide into bowls and enjoy!

Notes

Leftovers: Store in an air-tight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Serve it With: An extra drizzle of olive oil, fresh herbs or a pinch of red chili flakes.
Too Thick: If soup is too thick in consistency, use water or more stock (1/2 cup at a time) to thin until desired consistency is reached.
Nutrition:
Fat   11g
Saturated   2g
Trans   0g
Polyunsaturated   1g
Monounsaturated   7g
Carbs   17g
Fiber   6g
Sugar   7g
Protein   5g
Cholesterol   0mg
Sodium   1272mg
Potassium   701mg
Vitamin A   2515IU
Vitamin C   114mg
Calcium   172mg
Iron   3mg
Vitamin D   0IU
Vitamin E   2mg
Vitamin K   194μg
Thiamine   0.2mg
Riboflavin   0.3mg
Niacin   2mg
Vitamin B6   0.5mg
Folate   110μg
Vitamin B12   0μg
Phosphorous   108mg
Magnesium   40mg
Zinc   1mg
Selenium   3μg
Calories: 174kcal
Course: Soup
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