Cauliflowersoup

Roast cauliflower and 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

(2 votes)

Roast cauliflower and kale soup
  • 55 Mins

  • Serves: 8

Nutritional Info
Each 224g serving contains
  • Energy

    741KJ

    177KCAL

    9%
  • Fat

    11.4g

    med

    16%
  • Saturates

    5.6g

    med

    28%
  • Sugars

    5.4g

    low

    6%
  • Salt

    0.67g

    low

    11%
of your reference intake.
Typical energy values per 100g: 331kJ/79kcal.
Ingredients
  • 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
Method
  • 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 15 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.