This delicious, vitamin-rich soup is a great method to increase the amount of vegetables into this keto-friendly diet. To enhance the flavor make sure to top your soup with some bacon bits, sour-cream and chives!
DIFFICULTY Beginner
Yield 4 servings, Default (4 servings)
Preparation time 10 minutes, cooking time 45 minutes, Full time 55 minutes
Ingredients
- 12 garlic cloves cut and peeled
- 1 large yellow onion coarsely chopped
- 1 medium head cauliflower chopped into florets
- 3 tbsp extra-virgin olive oil, divided
- 1 1/3 tbsp Italian seasoning
- 1 tsp sea salt
- 8 cups kale leaves, packed
- 3 3/4 cups vegetable broth, divided
Directions
- Preheat oven to 400 degrees F and then line a baking sheet using parchment.
- Lay the garlic cloves and onions as well as the cauliflower, on the baking tray. Pour the olive oil half, Italian seasoning and salt. With the spatula or your fingers stir until the veggies are coated evenly with the spices. Roast for about 40 minutes or until they are very tender and caramelized. Flip halfway through.
- If the vegetables are almost finished, heat the the remaining olive oil inside a big pot of soup on medium temperature. Add the kale as well as 1/2 of the broth for vegetables into the pot, and cover. Allow to steam for 2 minutes, or until the kale is soft and wilted.
- Incorporate the vegetables that have been roasted and the remaining vegetable stock to the wilted greens. Let soup come to a boil, then turn off the heat.
- Puree soup in small batches in the blender of your choice till smooth, creamy. Divide the soup into bowls and take a bite to
Nutrition Facts
Serving Size 1 1/2 cups
Servings 4
Net carbs 11g
Amount Per Serving
Calories 182
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 17g6%
Net Carbohydrate 11g4%
Dietary Fibber 6g24%
Sugars 7g
Protein 6g12%
Category ALL, Dinner, Sides
COOKING METHOD Baking, Stovetop
TAGS #cauliflower, #creamy, #garlic, #kale, #keto, #soup, #vegetables, #warm, #winter,