ALL RECIPES ARE: WHOLE30 APPROVED AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
We teamed up with the vivacious mother daughter cooking duo, Megs and Pegs, of @currygirlskitchen to share their delicious Kale and Cauliflower Soup recipe with you this week. Megs and Pegs reside in Redondo Beach, California and they are on a mission to educate their community about healthier eating. I had the pleasure of spending an evening at one of their cleanse workshops, and this soup was the first course. I knew right away that I had to share this with our Model Meals family, and they so generously agreed! Megan and I went to The University of Colorado at Boulder together and reconnected years later over a mutual desire to nourish and educate. If you're local to Southern California, you can check out their classes on www.currygirlskitchen.com
It has been so fun coming up with delicious fall soup recipes for our new weekly add-on. This Kale and Cauliflower Soup is light, yet satisfying. The perfect meal for those few days after Thanksgiving when you are coming out of that food coma. Made with just a handful of real ingredients, it is packed with nutrients and surprisingly creamy.
You can make a giant batch of it and keep it in your freezer for months, or you can just make it for dinner this weekend. That leftover turkey would be great on the side.
*Use organic ingredients whenever possible*
2 cups cauliflower florets
2 cups kale, shredded or baby kale
1 onion, diced
1 garlic clove, minced
1 TBSP olive oil
4 cups vegetable broth (or broth of choice)
salt and pepper to taste
Place olive oil in a large soup pot over medium/high heat. Add the diced onion and cook for 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Pour your broth into the pot, then add your cauliflower and cook for 10 minutes, your cauliflower should be soft. Season with salt and pepper to suit your tastebuds.
Turn the heat off under your pot and use an emulsion blender to puree the ingredients to your desired consistency. If you do not have an emulsion blender, just transfer your soup into a regular blender for this step and return it to the pot.
Turn the heat back on under the soup and add the kale. Let it cook for about 4 more minutes until the kale wilts and softens.
Serve with fresh kale and a drizzle of olive oil for garnish.
You can store your soup in the freezer for 6 months after you make it. Once thawed, it is good for 5 days.