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!


  • 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


  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.


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