Creamy Roasted Cauliflower and Kale Soup
May 11, 2017 | Cooking time:
Holy guacamole!! This soup is next level. We all know about my addiction to roasted cauliflower in olive oil with some salt, pepper and oregano and this soup has made my dreams come true – just drinking roasted cauliflower basically. Thanks to my Vitamix it is SUPER creamy (not sponsored, and if you don’t have a Vitamix I would highly recommend getting one). This soup is full of liver detoxifying properties and rich in vitamins and minerals to keep your body in tip-top shape for the cooler season.
1 large head of cauliflower, cut into florets
4 Tbsp olive oil
salt and pepper
1 Tbsp oregano dried
5 cloves of unpeeled garlic cloves
1 bunch of kale, leaves removed
1L of bone broth (or more/less depending how thick you want the soup) – you can also sub for vegetable stock to make it vegan/vegetarian
Grilled leek (grill in the oven with some coconut oil at 220 for 5-10 minutes until golden)
Pacific Organics spicy toasted coconut chips
- Preheat the oven to 190c and line a baking tray. Lay down the cauliflower and drizzle with olive oil, salt, pepper and oregano leaves. Wrap the garlic cloves in aluminium foil and cook for 45 minutes until golden.
- Meanwhile, in a large sauce pot bring the broth, leek and to a gentle simmer. Once the cauliflower is finished, add the cauliflower to the pot along with the kale. Let simmer for 10 minutes or until the kale is wilted.
- Carefully transfer the soup to your Vitamix and blend until very smooth and creamy. Alternatively, you can blend using a stick blender, however, it may not turn out as green and smooth. You might get more ‘bits’ of kale leaves
- Serve with lots of toppings and enjoy! (If you don’t want toppings, serve with coconut milk or olive oil for the fats – you need them!)