Kale and Cauliflower Cleansing Soup

Looking for an easy mid-summer cleanse? I like a mini-reboot after margaritas by the pool, airplane food, and summer brunches. If you notice sluggish digestion or afternoon bloat, it may be time for a few days of foods that are easy to digest, cleanse toxicity and rebalance your nutrients. Add this soup to your meal plan this week to increase vitamins, minerals, and digestive cleansing from fiber.


IMG_5746Kale and Cauliflower Soup


1 head of cauliflower, cut into florets

6 tablespoon olive oil

sea salt and pepper to taste

1 large bunch of kale, stem removed and leaves cut into small pieces

1 small onion chopped

2 garlic cloves, pressed

6 cups vegetable broth

4 tablespoon roasted pumpkin seeds

Preheat oven to 425 F. Prepare 2 baking sheets.



In a bowl toss cauliflower in 2 tablespoon olive oil and season with salt and pepper. Cover your baking sheet with parchment paper and place cauliflower on the pan. Roast until cauliflower is browned and tender, for about 25 minutes.

Take our of the oven and reduce temperature to 300 F.

In a bowl toss half of the kale with 2 tablespoon olive oil and season with salt. Line on a parchment paper lined baking sheet and bake until crispy for 30 minutes. Toss both half way through.

Place pumpkin seeds on another parchment lined baking sheet and place on lower rack. Toss half way through removing after 15 minutes or toasted.

Meanwhile in a large saucepan, heat 2 tablespoon olive oil and cook onion for 3-4 minutes, on medium heat until translucent. Add garlic and cook for 1 minute.

Add roasted cauliflower and stock. Increase temperature to medium-high and bring to a simmer Reduce heat to medium low, cover and cook for 10 minutes. Add kale and let the soup cook for 10-15 more minutes.

Working in batches, puree soup in a powerful blender until smooth. Season with salt and pepper to taste.

When ready to serve, serve soup with crispy kale chips and toasted pin nuts on top.


Enjoy! See you poolside.

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