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Cauliflower and Kale Soup

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4

Ingredients

  • Half large or 1 small cauliflower chopped
  • 1 onion chopped
  • 4 garlic cloves peeled
  • 1 red chilli finely chopped
  • 2 tbsp sunflower oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 handfuls chopped kale
  • 1 litre vegetable stock
  • Juice of 1 lemon
  • Salt and pepper to taste

To serve

  • Chopped fresh parsley
  • Natural yogurt or Single cream

Instructions

  • Preheat the oven to 180°C / Gas Mark 4.
  • Place the cauliflower florets, chopped onion and garlic cloves on a large baking tray. Drizzle over the oil and sprinkle with the cumin and coriander.
  • Toss until everything is fully and evenly coated. Roast for 20-30 minutes until just beginning to brown.
  • When the cauliflower has roasted, remove from the oven.
  • Tip the cauliflower, onion and garlic mix into a large saucepan and add the vegetable stock and kale. Bring to the boil and simmer for 10-12 minutes until tender.
  • Add the lemon juice.
  • Using a stick blender or processor, purée the soup until smooth. Taste and adjust seasoning as necessary. Add more liquid if you prefer a thinner soup.
  • To serve drizzle with yogurt and sprinkle with chopped parsley

Notes

For a richer soup replace some of the stock with milk. 
Spinach can be used instead of kale.