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Nutrition for the Nickel City
May 20, 2020
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Creamy Kale-Cauliflower Soup

Creamy Kale Cauliflower Soup

There are always a few items left in the refrigerator that need to be used before I head out for my every two week food shopping spree. This week I found cauliflower, kale, and celery so I googled a "healthy" recipe with those ingredients and discovered a yummy soup. And it even called for the few lone carrots that were hovering at the bottom of my veggie bin. A yummy, healthy, and easy "pause" dish I will continue to serve even after pausing 🙂
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Ingredients Method

Ingredients
  

  • 1 onion chopped
  • 4 cloves garlic-pressed or minced
  • 1/2 cup carrots chopped
  • 1 head cauliflower-florets (frozen or fresh)
  • 1 cup celery chopped
  • 6 cups veggie broth
  • 3 cups kale- chopped (remove tough ribs)
  • 3/4 cup raw cashews- soak in hot water for 10 minutes
  • season to taste

Method
 

  1. Saute chopped onion in water, broth or olive oil for about 5 minutes in a soup pot
  2. Add garlic, celery, carrots, and saute for 5 minute.
  3. Add cauliflower + veggie broth. Bring to boil. Cook for 15 minutes.
  4. Add the drained cashews to blender and 1 cup of soup. Blend and add back to soup pot.
  5. Add kale and cook for about 10 minutes until kale is tender. Blend the soup in batches and combine in pot. Season as you like.
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Sally Gower

Sally is a healthy eating advocate who believes that a nutritious, plant-based diet can be fun and exciting, even in a city that loves its beer and wings.