Detoxifying Kale Soup
Detoxifying Kale Soup- a cleansing soup packed full of detoxifying kale and fresh lemon juice. Creamy, satisfying and super easy to make! (vegan + gluten-free)
You know what I’m horrible at?
Sticking to an editorial calendar. I’ve been trying really hard to plan out my content at least a month in advance but then I end-up rearranging everything the day of depending on my mood.
Like today, for example, I had planned to give you guys a recipe for chocolate muffins. Then I had this delicious soup last night for dinner, woke up to it pouring rain outside and decided last minute that I couldn’t wait another day to share it with you. That’s about as spontaneous as life gets for me folks! ;)
Really though, as incredible as those chocolate muffins are (I ate one for breakfast and dessert, hehe) I know the start of the new year has us all craving something green. I went the cliché route last year with this Super Green Protein Smoothie but thankfully it’s much colder and rainier in California this year (hallelujah!) so soup is where it’s at.
As the title suggests, this one is packed full of not one but TWO bundles of my favorite detoxifying green vegetable, the all mighty kale.
In addition to kale, there’s an entire head of cauliflower, one Yukon Gold potato and plain almond milk to help make it extra creamy and satisfying (I based it off this Cauliflower Potato and Leek soup which is also a winner). Then to finish it off, I squeezed in just enough fresh lemon juice at the end to give a slight tang.
Pair a bowl with a small salad and side of crusty whole wheat sourdough bread (or your fave gluten-free bread), and you’ve got yourself a comforting meal that tastes amazing and feels even better to eat.
I hope you guys love this one as much we do! Here’s to a healthy and green 2016! ;)
Detoxifying Kale and Cauliflower Soup
Yield: 4 bowls or 8 cups
Prep Time: 15
Cook Time: 35
Total Time: 50
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups cauliflower florets, chopped (approx. 2lb head)
- 1 yukon gold potato, peeled and chopped (approx. 1 cup)
- 5 cups kale, chopped (approx. 2 bundles)
- 1/2 teaspoon salt & pepper
- 3 cups vegetable broth
- 1/2 cup unsweetened plain almond milk
- juice of 1 lemon
In a large pot, warm the olive oil over medium-low heat. Add the onion, sprinkle with salt & pepper and cook for about 3 minutes, until translucent. Then add the cauliflower, garlic, kale and potato, stir together and cook for 5 more minutes.
Pour the vegetable broth into the pot then bring to a boil. Reduce to a simmer and cook for about 25 minutes, until the cauliflower and potato and tender.
Lastly, pour the almond milk and the lemon juice into the pot then use an immersion blender or transfer to a regular blender and blend until smooth. Divide the soup into separate bowls and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts are for one bowl of soup
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!