Cauliflower Kale Soup
Cauliflower Kale Soup is f tasty and filling, containing essential nutrients, such as vitamins A, K, and C.
Servings 8
Calories 114 kcal
- 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.
Calories: 114kcalCarbohydrates: 18gProtein: 6gFat: 3gFiber: 5gSugar: 4g