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Cauliflower is a nutrient dense food. It is low-fat, low carb and high in fiber. Pair that with kale which is a superfood in itself, makes this soup, nothing but awesome for you. What a wonderful way to get more greens into your menu plan too with this Creamed Cauliflower Kale Soup.
It is so important for us to make it a priority to eat nutrient dense foods, as opposed to empty calorie foods. Nutrient dense foods are those loaded with nutrients and low on calories. Empty calorie foods are those that have no nutrients but are high in calories, like soda pop, refined sweets, and refined oils. Combine Nutrient dense foods with healthy fats, and you have a winning combination.
Healthy food doesn’t have to be boring, and this Creamed cauliflower Kale soup is not boring, it’s inspiring.
Adapted from Eat to Live.
Ingredients
- 1 head of cauliflower, cut into pieces
- 3 carrots, chopped
- 1 cup celery, chopped
- 1 bunch of green onions sliced
- 3 cloves of garlic, minced
- 1 tsp of herbamare or sea salt
- 2 cups of carrot juice-whip it up just prior to making the soup
- 1 box of vegi broth, or 4 cups of water
- 1/4 tsp of nutmeg
- 1 cup of raw cashews
- 5 cups of chopped kale or baby kale
Instructions
- Place all the ingredients except the cashews and kale in to large pot.
- Cover and simmer until vegetables are just tender.
- Place the kale just on top of soup, don’t stir it in, and put lid on, let the kale steam on top of it, about 10 minutes.
- Stir the Kale into the soup and let simmer for another 5 minutes.
- If you don’t want your soup green, then steam it in a separate pot, and add it later after blending.
- In a food processor, or high-powered Vented blender, blend two thirds of the soup liquid and vegetables with the cashews until smooth and creamy.
- Return to the pot and if you didn’t add your kale before you blended the soup, then add it now.
Tags: Carrots cashews celery gluten free vegan Vitamix
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