Creamy Roasted Garlic & Kale Soup with Cauliflower

Total Time: 1 HOUR 15 MINUTES

Cook Time: 40 MINUTES

Prep Time: 35 MINUTES

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  • 4 Garlic gloves (peeled and chopped)
  • 1 large white onion (roughly chopped)
  • 1 head Cauliflower (broken into florets)
  • 3 tbsps Extra virgin olive oil
  • 1 1/3 tbsps Italian seasoning
  • 1 tsp Sea salt
  • 4 cups Kale
  • 3 3/4 cups Vegetable stock
  • 1 White potato (chopped into rough cubes)


  1. Preheat oven to 400F (205C) and line a baking sheet with parchment paper.
  2. Arrange the garlic gloves, onion, potato and cauliflower on the baking sheet. Drizzle with half of the olive oil, italian seasoning and salt. Usiing your hands 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.
  3. When vegetables are just about done, heat remaining olive oil in a large soup pot over medium heat. Add the kale and 1/2 vegetable broth to the pot and cover. Let steam for 2 mnutes, or until kale is wilted and tender.
  4. Add the roasted vegetables and remaining vegetable stock in with the wilted kale, Bring soup to a gentle boil then remove from the heat.
  5. Puree soup in batched in a high-speed blender until smooth and creamy. Divide into bowls and enjoy!


Free From: gluten, dairy, sugar, nuts
Leftovers: Store in an air-tight container in the fridge for up to 5 days, or in the freezer for up to 3 months
Serving suggestion: An extra drizzle of olive oi, 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 think until desired consistency is reached.

Nutrition Information:

YIELD: 3 servings

Serving Size: 1

Amount per serving

Calories: 268






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