Kale and Cauliflower Soup
This healthy cauliflower kale soup is a delicious, nutritious and an easy way to eat more kale. It’s easy to make with just a few simple ingredients and is ready to enjoy in under 30 minutes.
Recipe Features
This wholesome recipe will be a go-to recipe when you’re short on time but still want something nourishing and comforting. Here are a few reasons to love it:
- quick and easy: you’ll need less than 30 minutes and just 8 simple ingredients
- dietary needs: vegan, gluten-free, oil-free, nut-free, sugar-free
- nutrition features: low-fat, low-carb, low-calorie
- budget-friendly
- delicious creamy texture thanks to the cauliflower!
- stores well so great for meal prep and batch cooking
Ingredient & Substitution Notes
- onion – white or yellow onion both work
- herbs – the recipe calls for dried parsley and ground thyme, adjust to your preference or try additional herbs like oregano
- broth – any store-bought or homemade vegetable stock or bouillon powder/cubes works
- kale – can be substituted with spinach or chopped Swiss chard
Complete list of ingredients and amounts and instructions is located in the recipe card below.
Step-by-Step with Photos
Step 1. Saute the Veggies. Saute the onions and garlic in a large soup pot over medium heat in 2 tbsp of vegetable stock until they start to soften and become fragrant, about 5 minutes.
Step 2. Add the Herbs & Carrots. Stir in the chopped carrots, parsley and thyme. Cook for few more minutes, adding another splash of stock if needed if the pot starts to dry out.
Step 3. Cook the Soup. Add the broth and chopped cauliflower and bring the soup to a light simmer. Simmer lightly for about 12-15 minutes or until the cauliflower is tender.
Step 4. Blend the Soup. Turn off the heat and carefully scoop half of the soup into a blender, leaving some pieces of cauliflower and carrot behind.
Blend the soup until smooth then pour back into the pot with the unblended portion and mix them together.
Step 5. Stir in the Kale. Stir in the chopped kale and let sit for 5 minutes to allow the kale to soften.
Season with salt and pepper, if needed, then serve right away with fresh lemon juice and chopped parsley.
Notes & Tips
- This soup is quite light and low in calories. For a heartier soup, stir in 1-2 cups cooked rice, white beans or chickpeas when you add the kale.
- Vegan sausage also makes a good addition if you want to add protein and substance to the soup. Brown the sausage in the pan first, then remove and proceed with the recipe. Stir the sausage back in when you add the kale.
- I like to add a good amount of fresh lemon juice with the kale to help brighten up the flavours. You can also just add lemon with each serving.
- Celery makes a good addition if you want to add an additional veggie. Add 1 cup when you add the onions and garlic.
- Serve on its own, with a sandwich or wrap, salad like my kale caesar or a nice, big slice of warm bread.
- For “cheesy” soup like my cauliflower wild rice soup, blend in up to 1/3 nutritional yeast when you blend the soup.
Storing & Reheating
- Fridge: Let cool then store in a sealed container for up to 5 days.
- Freezer: Let cool then store in a freezer-safe container in one batch or in individual portions for up to 3 months. Thaw as needed in the fridge.
- Reheating: Reheat the soup on the stovetop or in the microwave until heated to your preference, adding a little broth or water to adjust the consistency if it’s thickened substantially.
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Kale and Cauliflower Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A creamy and delicious kale and cauliflower soup that’s perfect on a cold day but makes a nice, light meal any time of year. Completely plant-based and made in under 30 minutes with just 8 simple ingredients, this soup is sure to become a new go-to!
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 dried parsley
- 1 tsp 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
- fresh lemon juice for serving, optional
Instructions
- Saute the onions and garlic in 2 tbsp of broth or water in a large soup pot over medium heat until they start to soften and become fragrant, about 5 minutes.
- Stir in the chopped carrots, dried parsley and ground thyme. Cook for few more minutes, adding another splash of stock if needed if the pan starts to dry out.
- Stir in the vegetable broth and chopped cauliflower and bring to a light simmer. Simmer lightly, uncovered, until the cauliflower is tender, about 10-15 minutes.
- Turn the heat off then carefully scoop about 1/2 of the soup into a blender, leaving some pieces of carrot and cauliflower behind. Blend until smooth and creamy (make sure you allow steam to escape when blending) and then pour the blended soup back into the pot and mix with the remaining soup.
- Stir in the chopped kale. Let sit for 5-10 minutes before serving to allow kale to soften.
- Serve right away with a squeeze of fresh lemon juice and sprinkle of chopped fresh parsley, if desired.
Notes
Nutrition information is for if you make 4 large servings of approximately 450 grams each. Feel free to make 5-6 smaller servings. If you make 6 servings out of this recipe, it will be 70 calories per serving with 14 g carbohydrates, 0 grams of fat and 4 grams of protein.
Storing: Let cool then store in a sealed container in the fridge for up to 5 days or freezer for up to 3 months. If frozen, thaw in the fridge. Reheat as needed in the microwave or stovetop until heated to your preference.
For a heartier soup, try stirring in 1-2 cups cooked rice, white beans or chickpeas when you add the kale. You can add a little additional broth if needed to adjust the consistency.
Nutrition
- Serving Size: 1 (approx. 450 g)
- Calories: 102
- Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 7 g
- Protein: 5 g
Originally published May 14, 2015.
Bland. But that may have been my choice of veggie broth: Cento veggie bouillon paste. Next time I’ll try with Better than Broth veggie broth. Added stalk of celery, another teaspoon of thyme, salt, pepper, a teaspoon of dried basil and about 2 T. of nutritional yeast. Thanks for the base layers 🙂
I’ve never found this recipe to be bland, hopefully it’s better for you next time! Thanks for the comment.
How many calories per serving is this please?
Many Thanks ????
I’m sorry Emma, I don’t have the calculation for this recipe but it would be very low calorie since it’s just veggies! You could use My Fitness Pal or another nutritional info calculator to figure it out if you make it and weigh all the ingredients. Next time I make it, I will do that.
This recipe is GREAT! I always use half cauliflower and half potato and add pepper. I also remove 3 cups of soup and use an immersion blender in the pot then pour the 3 cups back in. Its super fast and soon good with sourdough bread!
Thanks Kelly! So happy you like it! Sounds so good with sourdough. 🙂
Do you have to place ingredients in the blender at the end?
You don’t have to, it just won’t be creamy like chowder. You could also use an immersion blender in the pot. Enjoy!
Can this soup be frozen? If so, how long will it keep?
Yes, it should be okay to freeze for up to 3 months.
This was awesome. I have made it twice now, the second time I doubled it. My boyfriend said it is his new favorite soup. This vegan rejoices that a meat eater loves this soup that much! It is so easy to make and makes the house smell amazing. Thanks so much for creating and sharing.
Haha, it’s the best when that happens, isn’t it? I’m so happy you guys enjoyed it.
It is sooo good!!
Awesome, so happy to hear that!!
Hi! Could you tell me the Calories per serving?
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Mmm this looks tasty! Perfect for the rainy weather.
It was amazing! Even better the next day too 🙂