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Roasted Cauliflower and Kale Soup

Roasted Cauliflower and Kale Soup
4.5 37 évaluations
Prép. 20min
Total 1h 5min
6 portions
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Ingrédients

  • 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

Niveau

facile

Infos nut. par 1 portion

Sodium 481.8 mg
Protides 3.9 g
Calories 626.9 kJ / 149.8 kcal
Lipides 9.7 g
Fibre 5.6 g
Graisses saturées 1.5 g
Glucides 15.1 g

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Également présenté dans

Veggie Table 51 Recettes
États-Unis

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