Recipe of Homemade Roasted Cauliflower and Kale Soup

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted cauliflower and kale soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender. Which is kind of how this soup came about. I found a head of cauliflower in the fridge and thought it would make a great soup. Throw in some kale, jarred roasted red peppers, and fresh rosemary from my mini herb garden next to the window, and I've got a delicious soup.

Roasted Cauliflower and Kale Soup is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Roasted Cauliflower and Kale Soup is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook roasted cauliflower and kale soup using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Cauliflower and Kale Soup:

1. Take 1 medium head cauliflower, chopped into small pieces
2. Take 1 large bunch kale
3. Make ready 2 celery stalks
4. Prepare 3 cloves garlic
5. Get 1 yellow onion
6. Prepare Chicken or vegetable stock
7. Make ready to taste Salt and pepper

Add the cauliflower and broth, increase the heat to medium-high and bring to a simmer. Working in batches, puree the soup in a Vitamix blender until smooth. We provide you only the perfect Roasted Cauliflower and Kale Soup recipe here. We also have wide variety of recipes to try.

Instructions to make Roasted Cauliflower and Kale Soup:

1. Preheat oven to 230C. In a large bowl, toss cauliflower with 2 tbsp olive oil and season with salt and pepper. Do the same for the kale in a separate bowl. Place both vegetable in separate baking sheet.
2. Start roasting the califlower for about 20 minutes. Turn down the heat to 150C and then place kale into the oven. Roast for 20-25 minutes.
3. Heat oil in a pot and saute celery and onion until fragrant. Add the garlic and cook for 1 minute. Season with salt and pepper, then add the cauliflower and broth until the cauliflower is barely covered. Simmer for 10 minutes then stir in kale. Set aside a couple of crispy kale for garnish. Simmer for another 10 minutes uncovered.
4. Turn off set. Let cool for 5 minutes. Using an immersion blender, blend until smooth. You may add more broth if the soup is too thick.
5. Turn on heat and adjust with salt and pepper to taste. Serve with crispy kale on top.

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