Kale-Yeah Soup from The 22-Day Revolution Cookbook

Kale Yeah Soup

Why We Love This Recipe

Cauliflower makes this soup creamy without dairy—and kale makes it a nutrient-dense meal that’s the perfect antidote to heavy fall foods.

About The 22-Day Revolution

Lose weight and revamp your health in 22 days? Sounds too good to be true, right? Nope! The 22-Day Revolution is all about embracing nutritious plant-based foods to help you optimize your health and fitness. The 22-Day Revolution Cookbook contains over 150 recipes, with four customizable meal plans tailored to different weight loss goals. Giving up meat, dairy and junk food for over 3 weeks may seem intimidating, but with these delicious meal ideas, you won’t feel like you’re missing out.

Some of our favorite recipes include:

  • Raw Lasagna
  • Curry Cauliflower Steak
  • Iced Pumpkin Bread
  • Walnut Chili
  • Raw Key Lime Pie
  • Bolognese Pasta

Purchase This Book

The 22-Day Revolution Cookbook: The Ultimate Resource for Unleashing the Life-Changing Health Benefits of a Plant-Based Diet by Marco Borges is available on Amazon.com.

Kale-Yeah Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Calories per serving: 71

Fat per serving: 2

Kale-Yeah Soup

Reprinted from The 22-Day Revolution Cookbook by Marco A. Borges, with permission from publisher.

Ingredients

  • 1 tablespoon plus 1 teaspoon olive oil or oil of choice
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3/4 teaspoon sea salt or to taste
  • 1 small head cauliflower, trimmed and cut into florets
  • 1 large bunch lacinato kale, destemmed and roughly chopped, reserve 1 to 2 cups for kale chip garnish
  • 6 cups vegetable broth, unsalted or low sodium

Instructions

  1. Preheat oven to 350F and line a sheet pan with parchment paper.
  2. In a large pot,heat 1 tablespoon of oil over medium-high heat, and sauté the onions with garlic and a pinch of sea salt until the onions become translucent.
  3. Add the cauliflower and about 1?2 tea- spoon sea salt and continue to cook for about 5 minutes.
  4. Add the kale, except for 1–2 cups reserved for kale chips. Add the vegetable broth and bring to a boil.
  5. Simmer for 10–15 minutes until the cau- liflower becomes tender.
  6. To make the kale chips, thoroughly dry the remaining kale, toss with 1 teaspoon of olive oil and the rest of the sea salt and bake for 20 minutes or until crisp.
  7. Let the soup slightly cool, then puree in a blender in batches until smooth and creamy.
  8. Return the smooth soup to the pot and continue to simmer it at low heat for another few minutes. Taste the soup and adjust the seasoning, if necessary.
  9. Ladle the soup into bowls, garnish with kale chips, and serve!
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