CAULIFLOWER AND KALE SOUP

1
Diane Davis

By
@davis2377

This is a healthy choice, low-carb meal using "something different for a change" Just add a grilled/broiled piece of chicken, and you have a nice portion for a simple lunch and/or dinner.
(Calories 356; protein 40g; fat 12g; carbs 29g; fiber 10g)

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6 (2-3 generous)
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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1 Tbsp
extra virgin olive oil
1/2 c
vidalia onion, diced
1 Tbsp
garlic, minced
1
head cauliflower, cored, chopped
3 c
vegetable stock
2 c
kale, thinly sliced
1 tsp
fresh tarragon, chopped (optional)
1 tsp
salt
1 tsp
pepper

How to Make CAULIFLOWER AND KALE SOUP

Step-by-Step

  • 1In large saucepot, heat olive oil over medium-high heat.
    Saute onion and garlic, until onions are translucent
  • 2Add cauliflower and vegetable stock.
    Bring to a boil.
    Reduce the heat to low and simmer until cauliflower softens, approx. 15-20 min.
  • 3Add kale and simmer for another 5 minutes.
    NOTE: I like the mixture just as it is at this stage; has some substance, so I just mash a little with a hand masher and skip Step 4, but do add a little salt and pepper to taste. But if you like, you can continue with the following directions.
  • 4Let mixture cool completely. Then, transfer to a blender and puree until smooth. Return the soup to the saucepot and bring to simmer.
    Add tarragon, salt and pepper.
  • 5Remove from heat and serve with a favorite protein

Printable Recipe Card

About CAULIFLOWER AND KALE SOUP

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #cauliflower, #kale




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