Creamy Roasted Garlic & Kale Soup with Cauliflower


Creamy Roasted Garlic & Kale Soup with Cauliflower

Servings 4
Cook Time 1 hour 15 minutes


  • 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)


  • 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!


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.
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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