Real Recipes From Real Home Cooks ®

cauliflower and kale soup

a recipe by
Diane Davis
The Villages, FL

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)

serves 4-6 (2-3 generous)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For cauliflower and kale soup

  • 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
  • 1 tsp

How To Make cauliflower and kale soup

  • 1
    In large saucepot, heat olive oil over medium-high heat. Saute onion and garlic, until onions are translucent
  • 2
    Add cauliflower and vegetable stock. Bring to a boil. Reduce the heat to low and simmer until cauliflower softens, approx. 15-20 min.
  • 3
    Add 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.
  • 4
    Let 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.
  • 5
    Remove from heat and serve with a favorite protein