HEALTHY RECIPES KALE AND CAULIFLOWER SOUP

Nice. I only blended 2 cups of the finished product and I cooked the kale longer. I dislike chewy kale. After that I added 1/2 C of Quesadilla shredded cheese with 1/2 C half n half and the soup was nice and creamy w/out being gloppy. I did add some rosemary I dry and grind to a powder and some white wine. Great soup with a few minor tweaks for myself. Used 4 cups of chicken bone broth I make myself so only use 4 cups of cauliflower I roasted before hand. Only one carrot to cut some carbs out and added 2 stalks of diced celery. Great starting point you can alter for your own personal taste. Thank you for posting..I appreciate it.
Took me 3 days to eat it all but I liked it better every day. Thumbs up!

INGREDIENTS

  • 1 large white or yellow onion, diced (390 g)

  • 4 cloves garlic, minced
  • 3 medium carrots (175 g, approx. 1.5 cups chopped)
  • 1 tsp each dried parsley and ground thyme
  • 1/2 tsp sea salt
  • 6 cups vegetable stock
  • 1 head of cauliflower (775 g, approx. 7 cups chopped)
  • 4 cups lightly packed, chopped, de-stemmed kale (120 g)
  • salt and pepper, to taste

INSTRUCTIONS

  1. Saute the onions and garlic in a a few splashes of vegetable stock until they start to soften, about 5 minutes.

  2. Add in the chopped carrots, parsley and thyme. Cook a few more minutes, adding a bit more stock if needed so it doesn’t stick.
  3. Add in the vegetable stock and chopped cauliflower.
  4. Simmer until the cauliflower is tender.
  5. Place about 3/4 of the soup into a blender, leaving some pieces of carrot and cauliflower behind so it will be somewhat chunky.
  6. Process until smooth and then pour the blended soup back into the pot.
  7. Turn off the heat and stir in the chopped kale. Let sit for 5-10 minutes before serving to allow kale to soften.

Source runningonrealfood.com

FOOD RECIPES HEARTY VEGETABLE SOUP

Mmm..so many delicious flavors in this!! It looks so hearty & filling!

One-Pot Hearty Vegetable Soup – Easy to make, healthy and completely delicious! This vegetable beef soup is packed full of veggies and is Whole30 approved, gluten-free and paleo.

VEGETABLE SOUP VARIATIONS

  • If you’d like to make this a true vegetable soup, feel free to omit the hamburger. However, I like to add it in to make it a little more filling.
  • Try mixing in other vegetables such as cauliflower, zucchini or squash.
  • Use sweet potatoes instead of red potatoes.
  • Use lean turkey or hamburger for less fat.
  • Top with fresh herbs for more flavor. My favorite is basil, but oregano and parsley work great too.

INGREDIENTS

  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 pound lean ground beef or turkey
  • 2-3 small potatoes or sweet potatoes , peeled and diced (can also substitute with cauliflower)
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 14.5 ounces rotel , or diced tomatoes and green chiles
  • 15 ounces tomato sauce
  • 1 cup water
  • 1-2 Tablespoons balsamic vinegar
  • 1-2 teaspoons chili powder , more or less to taste
  • 1/2 teaspoon kosher salt , more to taste
  • 1/2 teaspoon ground black pepper , more to taste

OPTIONAL: FRESH BASIL AND SLICED AVOCADO FOR TOPPING

INSTRUCTIONS

  1. Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and cook for an additional 1 minute. Next stir in the ground beef and cook until browned. Drain any remaining fat.
  2. Stir in potatoes, celery and carrots, rotel, tomato sauce and water. Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt and pepper.
  3. Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally.
  4. Top with fresh basil and sliced avocado if desired.

Source www.iheartnaptime.net