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Roasted Cauliflower and Kale Soup

Roasted Cauliflower and Kale Soup
4.5 37 valutazioni
Prep. 20min
Totale 1h 5min
6 portions
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Ingredienti

  • 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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 481.8 mg
Proteine 3.9 g
Calorie 626.9 kJ / 149.8 kcal
Grassi 9.7 g
Fibre 5.6 g
Grassi saturi 1.5 g
Carboidrati 15.1 g

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Presente anche in

Veggie Table 51 ricette
Stati Uniti

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