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Kale-Yeah Soup from The 22-Day Revolution Cookbook

Kale Yeah Soup

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

Kale-Yeah Soup

Reprinted from The 22-Day Revolution Cookbook by Marco A. Borges, with permission from publisher.
Total Time: 30 minutes
Servings: 6 servings
Calories: 71kcal


  • 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


  • Preheat oven to 350F and line a sheet pan with parchment paper.
  • 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.
  • Add the cauliflower and about 1?2 tea- spoon sea salt and continue to cook for about 5 minutes.
  • Add the kale, except for 1–2 cups reserved for kale chips. Add the vegetable broth and bring to a boil.
  • Simmer for 10–15 minutes until the cau- liflower becomes tender.
  • 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.
  • Let the soup slightly cool, then puree in a blender in batches until smooth and creamy.
  • 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.
  • Ladle the soup into bowls, garnish with kale chips, and serve!


Calories: 71kcalFat: 2g
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