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Before you jump to Roasted Cauliflower and Kale Soup recipe, you may want to read this short interesting healthy tips about The Foods You Pick To Eat Will Effect Your Health.
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Every person likes to have dessert just after their meals and if you are one of those individuals you may want to consider some citrus fruit. In addition to vitamin C, you will discover that there are many other health benefits that you will find in these fruits. One desert that I have always enjoyed is orange pieces mixed together with shredded coconut and mixed together with a gentle honey dressing.
If you decide that your overall health is important to you, you ought to take these suggestions to heart. The pre packaged highly refined foods that you can find in any store is additionally not good for you and instead you should be cooking fresh healthy foods.
We hope you got insight from reading it, now let’s go back to roasted cauliflower and kale soup recipe. You can have roasted cauliflower and kale soup using 7 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Roasted Cauliflower and Kale Soup:
- Prepare medium head cauliflower, chopped into small pieces
- Get large bunch kale
- Prepare celery stalks
- Get garlic
- Get yellow onion
- Use Chicken or vegetable stock
- Use Salt and pepper
Steps to make Roasted Cauliflower and Kale Soup:
- Preheat oven to 230C. In a large bowl, toss cauliflower with 2 tbsp olive oil and season with salt and pepper. Do the same for the kale in a separate bowl. Place both vegetable in separate baking sheet.
- Start roasting the califlower for about 20 minutes. Turn down the heat to 150C and then place kale into the oven. Roast for 20-25 minutes.
- Heat oil in a pot and saute celery and onion until fragrant. Add the garlic and cook for 1 minute. Season with salt and pepper, then add the cauliflower and broth until the cauliflower is barely covered. Simmer for 10 minutes then stir in kale. Set aside a couple of crispy kale for garnish. Simmer for another 10 minutes uncovered.
- Turn off set. Let cool for 5 minutes. Using an immersion blender, blend until smooth. You may add more broth if the soup is too thick.
- Turn on heat and adjust with salt and pepper to taste. Serve with crispy kale on top.
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