This gluten-free roasted cauliflower kale soup is packed with nutritious ingredients and flavors. The roasted cauliflower adds depth, while the kale brings a vibrant green color and added nutrients. Enjoy it with homemade kale chips for a crunchy texture contrast!
Ingredients: 1 head cauliflower, chopped into florets. 1 bunch kale, stems removed and leaves torn into pieces. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste.
Instructions: Get the oven ready by heating it up to 400F 200C. Put cauliflower florets on a baking sheet and season them with cumin, smoked paprika, salt, and pepper. Douse them with 1 tablespoon of olive oil. After 25 to 30 minutes, the food should be golden brown and soft. Put the rest of the olive oil in a large pot and heat it over medium-low heat while the cauliflower roasts. Put in the garlic and onion, and cook them until they get soft. Roast the cauliflower and add it to the pot along with vegetable broth. Turn the heat down to low and cook for 10 minutes. Add the kale leaves and stir them in. Cook for another 5 minutes, or until the kale is soft and wilted. Blend the soup until it's smooth, either with an immersion blender or a regular blender. To taste, add more salt and pepper to the food. Kale chips are made by putting kale leaves on a baking sheet, adding olive oil and salt on top of them. Put them in the oven at 350F 175C for 10 to 15 minutes, or until they are golden brown. Add kale chips to the top of the hot roasted cauliflower and kale soup before serving.
Prep Time: 15 minutes
Cook Time: 40 minutes
Wallace Alaniz
