KALE AND CAULIFLOWER SOUP (gluten and dairy free)
Recipe here: https://runningonrealfood.com/kale-and-cauliflower-soup/
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 each dried parsley and 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
Saute the onions and garlic in a a few splashes of vegetable stock until they start to soften, about 5 minutes.
Add in the chopped carrots, parsley and thyme. Cook a few more minutes, adding a bit more stock if needed so it doesn’t stick.
Add in the vegetable stock and chopped cauliflower.
Simmer until the cauliflower is tender.
Place about 3/4 of the soup into a blender, leaving some pieces of carrot and cauliflower behind so it will be somewhat chunky.
Process until smooth and then pour the blended soup back into the pot.
Turn off the heat and stir in the chopped kale. Let sit for 5-10 minutes before serving to allow kale to soften.
Talk about a power packed meal or side dish! This recipe combines two of my favorite vegetables: cauliflower and kale. Cauliflower is a cruciferous vegetable that contains Indole-3-carbinol, which aids in liver detoxification (as well as estrogen!). I always encourage a serving of crucifers per day for this reason. Kale is another favorite, which contains a variety of phytonutrients which further help you to live a healthy, abundant life.