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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 Ways To Live Green And Save Money In The Kitchen.
Remember when the only men and women who cared about the environment were tree huggers and hippies? That has totally changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we cannot transform things for the better without everyone’s active participation. This should happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Continue reading for some ways to go green and save energy, mainly in the kitchen.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can easily save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is not really that tough. Typically, all it takes is a little common sense.
We hope you got insight from reading it, now let’s go back to roasted cauliflower and kale soup recipe. You can have roasted cauliflower and kale soup using 7 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Roasted Cauliflower and Kale Soup:
- Use medium head cauliflower, chopped into small pieces
- Use large bunch kale
- You need celery stalks
- Use garlic
- You need yellow onion
- Prepare Chicken or vegetable stock
- Provide Salt and pepper
Instructions to make Roasted Cauliflower and Kale Soup:
- 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.
- 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.
- 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.
- 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.
- Turn on heat and adjust with salt and pepper to taste. Serve with crispy kale on top.
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