Roast cauliflower & kale soup

The cauli and kale trends meet in this hearty veggie meal in a bowl that counts towards your 5-a-day

By , 23 February 2016
Roast cauliflower & kale soup
  • Ready in: 55 mins
  • Serves: 8
  • Price: 68p per serving
Nutritional Info
Each 224g serving contains
  • Cals 177
  • Fat 11.4
  • Sat Fat 5.6
  • Sugar 5.4
  • Salt 0.67
of your reference intake.
Typical energy values per 100g: 331kJ/79kcal.
  • 2 small cauliflower, trimmed into florets
  • 1 small onion, sliced
  • 2 cloves garlic, crushed
  • 1 bulb fennel, sliced
  • 2tbsp olive oil
  • 215g can chickpeas rinsed and well drained
  • 200g bag Grower’s Selection Kale, washed
  • 1L vegetable stock
  • 150ml crème fraîche
  • A few chives, chopped
  • Preheat the oven to 200C/ 180C Fan/Gas 6. Put the cauliflower on a roasting tray with the onion, garlic and fennel. Drizzle on the oil and toss until evenly coated.

  • Roast for 30 mins. Scatter the chickpeas on a separate roasting tray, and add to the oven after 10 mins.

  • Put the roasted veg (but not the chickpeas) in a pan, add the kale and pour over the stock. Simmer for XX mins, take off the heat, then blitz with a handheld blender. Stir through the crème fraîche. Serve topped with the chickpeas and a sprinkling of the chives.