- 4 tablespoons olive oil
- 1 head cauliflower, cut into florets
- 1 red onion chopped
- 4 garlic cloves, thinly sliced, divided
- 1/4 teaspoon garlic salt
- 1 32-ounce container vegetable broth
- 1 cup packed kale leaves
- 1 lemon, zested and juice
Place half the olive oil in a large stockpot over medium heat. Add the cauliflower florets, onions, and half the garlic. Sprinkle with the garlic salt. Cook 3 to 4 minutes, stirring well, until the cauliflower and the onion start to brown.
Carefully add the broth and bring to a simmer over medium heat. Cover and cook 10 minutes until cauliflower is tender. Carefully blend until smooth using an immersion blender or transferring in batches to a standing blender.
Make the kale drizzle: Place the kale leaves, remaining olive oil, lemon zest and juice, and remaining garlic in a blender and process until smooth. Drizzle over soup and serve immediately.
(Serving 2 1/2 cups) 203 calories, 5 g protein, 15 g carbohydrates, 6 g sugars, 16 g fat (4 g saturated), 15 mg cholesterol, 3 g fiber, 700 mg sodium
For Vata: Swap cauliflower for Brussels sprouts.
For Pitta: Swap the lemon for half an orange, zested and juiced or leave out the citrus.
For Kapha: Enjoy the recipe as is!
Jennifer Iserloh, aka the “Skinny Chef,” is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher, and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books.
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