Cauliflower & Kale Soup with Crispy Kale Topping

March 15, 2016

Springtime and fall are the best times to cleanse the body from toxins. Many turn to juicing, which can be challenging not to mention expensive. This Cauliflower and Kale soup is a satiating, delicious alternative. It has a creamy smooth texture and is dairy free and loaded with detoxing vegetables like cauliflower, kale, onions, and garlic. The garnish of crispy kale chips and toasted pine nuts add a tasty crunch to the final product.  You don’t need to even be on a cleanse to enjoy as there’s no guilt when it comes to eating this soup for breakfast, lunch, or dinner.



45 minutes


Dinner, Lunch




4 people


1.1 large head cauliflower, trimmed & cut into florets
2.5 Tbsp olive oil
3.Oregano, Paprika, and salt & pepper, to taste
4.1 large bunch curly kale, stems removed, leaves torn into 1” pieces
5.1 yellow onion, diced
6.2 celery stalks, diced
7.3 garlic cloves, minced
8.1 teaspoon turmeric
9.½ teaspoon ground ginger
10.Juice from ½ lemon
11.7 cups chicken or vegetable broth
12.1/3 cup pine nuts, toasted



Prepare the Oven.

Preheat the oven to 450 degrees F.


Prepare Cauliflower.

In a large bowl, toss cauliflower with 2 Tbsp. olive oil and season with salt, pepper, oregano, and paprika. Place on a baking sheet. Transfer to oven and roast, stirring occasionally, until cauliflower is tender and edges are browned and crisp, about 22 minutes. Reduce the oven to 300 degrees F.


Prepare and Bake Kale.

In a bowl, toss half of the kale with 1 Tbsp. olive oil and season with salt. Place on a baking sheet. Transfer to oven and roast, stirring once halfway through, until the kale is crispy, 26-28 minutes.


Combine Ingredients.

Meanwhile, in a large pan over medium heat, warm the remaining 2 Tbsp. olive oil. Add onion and celery and cook, stirring occasionally, until tender, about 8 minutes. Add garlic and cook, stirring constantly, for about 1 minute. Season with salt and pepper & turmeric. Add the cauliflower and broth, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir in the remaining kale, increase heat to medium, and cook, uncovered, for 10 minutes.


Puree and Serve.

Working in batches, puree the soup in a Vitamix blender until smooth. Return soup to the pot and adjust seasonings. We added 1-teaspoon cumin, ½ teaspoon of ground ginger, and ½ fresh lemon juice.
Ladle soup into bowls and top with crispy kale and toasted pine nuts. Serve immediately. *Optional to add ¼ – ½ teaspoon cayenne.


Adapted from Williams-Sonoma

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