Cauliflower and kale soup

It’s officially soup time! Try this recipe if you’d like a nourishing and warming meal:

Cauliflower and kale soup

  • Difficulty: easy
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  • 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
  • 200g cooked chickpeas
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp sea salt
  • 2 tsp olive oil


  1. 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.
  2. 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.
  3. 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.
  4. Add the roasted cauliflower and kale to the pot with the remaining vegetable stock and bring to a boil.
  5. Season with thyme, basil, salt and pepper to taste.
  6. 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.
  7. 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.
  8. Top up with kale leaves and crispy chickpeas and enjoy while still warm.

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