Recipe of Roasted Cauliflower and Kale Soup

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Before you jump to Roasted Cauliflower and Kale Soup recipe, you may want to read this short interesting healthy tips about Nutritious Energy Treats.

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Consider eating almonds unless you suffer from nut allergies. Almonds provide a multitude of health advantages and are an excellent choice when you require a shot of energy. Various vitamins and minerals tend to be found in these wonderful nuts. Almonds, like turkey, contain the enzyme tryptophan that may often cause you to be sleepy. However, you will not need a nap after eating and enjoying almonds. Alternatively they will merely help your muscles and digestive system relax while also helping you feel less burned out. Almonds often provide a general increased a feeling of well-being.

You don't have to look far to discover a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let's go back to roasted cauliflower and kale soup recipe. You can cook roasted cauliflower and kale soup using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Roasted Cauliflower and Kale Soup:

1. Use 1 of medium head cauliflower, chopped into small pieces.
2. Get 1 of large bunch kale.
3. Get 2 of celery stalks.
4. Get 3 cloves of garlic.
5. Get 1 of yellow onion.
6. Provide of Chicken or vegetable stock.
7. Prepare to taste of Salt and pepper.

Instructions to make Roasted Cauliflower and Kale Soup:

1. Preheat oven to 230C. In a large bowl, toss cauliflower with 2 tbsp olive oil and season with salt and pepper. Do the same for the kale in a separate bowl. Place both vegetable in separate baking sheet..
2. Start roasting the califlower for about 20 minutes. Turn down the heat to 150C and then place kale into the oven. Roast for 20-25 minutes..
3. Heat oil in a pot and saute celery and onion until fragrant. Add the garlic and cook for 1 minute. Season with salt and pepper, then add the cauliflower and broth until the cauliflower is barely covered. Simmer for 10 minutes then stir in kale. Set aside a couple of crispy kale for garnish. Simmer for another 10 minutes uncovered..
4. Turn off set. Let cool for 5 minutes. Using an immersion blender, blend until smooth. You may add more broth if the soup is too thick..
5. Turn on heat and adjust with salt and pepper to taste. Serve with crispy kale on top..

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