Roasted Cauliflower Broccoli & Kale Soup
This soup is so filling and nutritious, you wont need to eat anything else.
Ingredients
- 1 small cauliflower cut into florets and chop stem and leaves
- 1 head broccoli cut into florets and chop stem
- 1 bunch kale choppped
- 5 cups stock or filtered water
- 2 onions chopped
- 3-4 cloves garlic unpeeled
- 1 teaspoon dried chilli
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 4 tablespoons extra virgin olive oil
- salt & pepper to taste
Instructions
- Preheat a fan-forced oven to 180°C
- Line an oven tray with baking paper
- Place cauliflower, broccoli and whole unpeeled garlic cloves on a lined baking tray
- Drizzle with olive oil and sprinkle with paprika, cayenne pepper, salt and pepper
- Roast for 20-30 minutes, until soft, turning and mixing the olive oil and spices a couple of times
- In a large pot, sauté leek and onions with ghee or butter and dried chilli. As they dry out, keep adding water to ensure they don't stick. You are going for a thick caramel consistency
- Add remaining stock/filtered water and chopped kale and bring to the boil
- Peel the roasted garlic
- Add roasted veggies and peeled garlic to the pot
- Bring to the boil and simmer for 5 minutes
- Use either a stick blender to blend in the pot or cool then puree in a food processor or blender until smooth
