Creamy Roasted Garlic & Kale Soup with Cauliflower
ChefRhonda PlataDifficultyBeginnerThis creamy, vitamin-rich soup is a delicious way to get extra servings of vegetables in your keto diet. For even more flavor, top your soup with a dollop of sour cream, bacon bits, and chives!
Serving Size 1 1/2 cups
Servings 4
Net Carbs
- Amount Per Serving
- Calories 182
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 17g6%
- Dietary Fiber 6g24%
- Sugars 7g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Arrange the garlic cloves, onion, and cauliflower on the baking sheet. Drizzle with half of the olive oil, Italian seasoning and salt. Using your hands or a spatula, toss until vegetables are evenly coated in the spices. Roast for 40 minutes or until very tender and caramelized, flipping halfway through.
When vegetables are just about done, heat remaining olive oil in a large soup pot over medium heat. Add the kale and 1/2 of the vegetable broth to the pot and cover. Let steam for 2 minutes, or until kale is wilted and tender.
Add the roasted vegetables and remaining vegetable stock in with the wilted kale. Bring soup to a gentle boil then remove from heat.
Puree soup in batches in a high-speed blender until smooth and creamy. Divide into bowls and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Arrange the garlic cloves, onion, and cauliflower on the baking sheet. Drizzle with half of the olive oil, Italian seasoning and salt. Using your hands or a spatula, toss until vegetables are evenly coated in the spices. Roast for 40 minutes or until very tender and caramelized, flipping halfway through.
When vegetables are just about done, heat remaining olive oil in a large soup pot over medium heat. Add the kale and 1/2 of the vegetable broth to the pot and cover. Let steam for 2 minutes, or until kale is wilted and tender.
Add the roasted vegetables and remaining vegetable stock in with the wilted kale. Bring soup to a gentle boil then remove from heat.
Puree soup in batches in a high-speed blender until smooth and creamy. Divide into bowls and enjoy!
