Description
This creamy vegan cauliflower and kale soup is a comforting and nutritious dish perfect for any season. Made with simple ingredients like cauliflower, kale, white beans, and flavored with garlic, onion, and a touch of spice, this soup is pureed to a velvety smooth consistency providing a rich and satisfying meal that’s both healthy and delicious.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 medium white onion, diced
- 5 cloves garlic, minced
- 1 cup celery, sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
Main Ingredients
- 5 cups cauliflower florets
- 1 15-oz can white beans, drained and rinsed
- 1 quart low-sodium vegetable broth
- 3 packed cups kale
- Juice of half a lemon
Instructions
- Heat Oil and Sauté Aromatics: Heat olive oil in a large pot over medium heat to create the base for your soup.
- Add Onion, Garlic, and Celery: Add the diced onion, minced garlic, and sliced celery to the pot. Season with salt and pepper, and cook for 2-3 minutes, stirring occasionally until the onion becomes translucent and fragrant.
- Add Red Pepper Flakes: Stir in the red pepper flakes to add a subtle kick of heat to the soup.
- Add Cauliflower and Beans: Incorporate the cauliflower florets and white beans, stirring to combine all the ingredients evenly in the pot.
- Add Broth and Simmer: Pour the low-sodium vegetable broth into the pot. Bring it up to a boil, then reduce heat to a simmer. Cover the pot and cook for about 10 minutes, or until the cauliflower is tender when pierced with a fork.
- Add Kale and Wilt: Stir in the packed kale and cook uncovered for 1-2 minutes until the kale is wilted and tender.
- Blend the Soup: Using a ladle, transfer the soup in batches to a high-powered blender. Blend on high for about 1 minute until the soup is velvety smooth with no lumps.
- Reheat and Season: Rinse the pot clean and pour the pureed soup back into it. Warm over low heat, stirring in the lemon juice and adjusting salt and pepper to taste.
- Serve: Serve the creamy soup in bowls, optionally with a fresh grind of black pepper for added flavor.
Notes
- Use a high-powered blender to achieve the creamy texture; if unavailable, an immersion blender can be used directly in the pot.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust red pepper flakes to control the level of heat according to your preference.
- Adding lemon juice at the end brightens the flavors, so do not skip this step.
- To make this soup gluten-free and vegan, ensure your vegetable broth does not contain gluten or animal products.
