Roasted Cauliflower and Kale Soup

Roasted Cauliflower and Kale Soup

4.5 37 ratings

Prep. 20min

Total 1 h 5min

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...

Spicy Eggplant, Chickpeas and Chicken

30min

Broccoli Red Lentil Soup

25min

Couscous Risotto with Fennel and Salmon

35min

Brussel Sprouts Salad with Cranberries and Almonds

50min

Chicken with Bell Peppers in Beer Sauce

35min

Tex-Mex Turkey Soup

50min

Portuguese Fish and Potato Stew

45min

Black Bean Soup with Parmesan Crisps

55min

Cod with Crispy Bacon and Parsley Potatoes

40min

Basque Chicken

1 h 10min

Smoky Black Bean Soup

35min

Sausage and Lentil Stew

1 h 15min