It’s officially soup time! Try this recipe if you’d like a nourishing and warming meal:
Cauliflower and kale soup
Ingredients
- 1/2 cauliflower (you can also use a whole one, but that’s what I had)
- 1 bunch of dinosaur kale (220g)
- 2 medium sweet potatoes (or yellow potatoes; they will give the soup a lighter color)
- 1 onion, chopped in dices
- 1-2 garlic cloves, minced
- 400-500ml vegetable stock
- 1 tsp of each dried thyme and basil
- sea salt and pepper to taste FOR THE ROASTED CHICKPEAS:
- 200g cooked chickpeas
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/4 tsp sea salt
- 2 tsp olive oil
Directions
- Preheat the oven to 190 degrees. Chop the cauliflower into florets and mix with a little bit of olive oil and salt. Spread on a baking sheet and roast for 20-30 minutes until golden-brown.
- Wash and destem the kale and chop into rough pieces. Dry it with a paper towel. Toss with a little bit of olive oil and salt and spread on another baking sheet. Roast in the oven, next to the cauliflower, for 10-13 minutes. Pay attention for it not to burn. Once ready, remove from the oven and set aside.
- While the cauliflower and kale are roasting, heat up some olive oil in a large pot. Add the chopped onion and minced garlic and sauté for a few minutes until they get translucent and lightly caramelize. Add the chopped sweet potato and cover with some of the vegetable stock. Let the sweet potato cook.
- Add the roasted cauliflower and kale to the pot with the remaining vegetable stock and bring to a boil.
- Season with thyme, basil, salt and pepper to taste.
- Blend the soup well with a hand blender, or use a stronger blender for a really smooth consistency and adjust the taste to your preference.
- Dry the chickpeas and toss them with some olive oil, smoked paprika, cumin and salt and transfer to a baking sheet. Roast until crispy, for about 10-15 minutes.
- Top up with kale leaves and crispy chickpeas and enjoy while still warm.
Thanks for sharing.