Cauliflower Kale Soup
Cauliflower Kale Soup is f tasty and filling, containing essential nutrients, such as vitamins A, K, and C.
- 1 tablespoon extra-virgin olive oil
- ½ cup diced red onion
- 2-3 garlic cloves, minced, minced
- 4 cups Vegetable Broth or water (see Recipe Notes)
- 4 cups cauliflower florets, about one small head or 12 ounces frozen florets
- 4 cups lightly-packed chopped kale(or about 2 1/2 cups frozen chopped kale)
- 1 15-ounce can chickpeas, rinsed and drained
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- Heat olive oil in saucepan over medium heat. Cook onions until softened. Stir in garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
- Add broth or water and remaining ingredients. Bring to a boil. Simmer, uncovered, for 20 minutes, and serve.
- Substitute spinach for kale.
- You can omit the chickpeas if you’d like only vegetables in your soup.
- One (10-ounce) bag of frozen riced cauliflower can be used instead of florets.
- If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.
- Cutting a head of cauliflower can be messy. I like to put it in a large bowl and break off the florets by hand, which prevents the cauliflower pieces from getting all over the kitchen counter.
Beside the Recipes do you share the benefits of the Daniel Fast and the Word of God and Scriptures? And what do we Drink on the Fast ? And about getting closer to God and Personal Prayer target Request and Belief for Answers for our Prayer Request ?
Yes, absolutely! You can find many resources on the benefits of the fast, as well as devotionals to encourage you. Here are is information which will help you: How to Prepare for the Daniel Fast. Also, see my FAQs page under “Beverages”(second section).
My book, The Ultimate Guide to the Daniel Fast, is a great resource that covers all your questions. I encourage you to get a copy!