Roasted Cauliflower and Kale Soup

Roasted Cauliflower and Kale Soup

4.5 33 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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Veggie Table 51 Recipes
United States

You might also like...

Tomato Basil Soup

Tomato Basil Soup

40 min

Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup

35 min

Ratatouille

Ratatouille

40 min

Broccoli Red Lentil Soup

Broccoli Red Lentil Soup

30 min

Purple Cauliflower Soup

Purple Cauliflower Soup

25 min

Chopped Vegetable Salad

Chopped Vegetable Salad

10 min

Lentil, Cauliflower and Kale Salad

Lentil, Cauliflower and Kale Salad

1 h 5 min

Fennel, Orange and Cherry Salad

Fennel, Orange and Cherry Salad

10 min

Green Lentil Risotto with Asparagus

Green Lentil Risotto with Asparagus

45 min

Root Vegetable Soufflé

Root Vegetable Soufflé

1 h 25 min

Eggplant, Spinach & Lentil Curry

Eggplant, Spinach & Lentil Curry

25 min

Garbanzo Bean Soup with Spinach

Garbanzo Bean Soup with Spinach

40 min