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Ingredients
- 20 oz cauliflower florets (approx. 1 med. head)
- 8 oz fennel bulb, cut into pieces (approx. 1 med. bulb)
- 4 oz yellow onions, cut into pieces (approx. ½ med. onion)
- 2 oz carrots, cut into pieces (approx. 1 med. carrot)
- 2 oz celery, cut into pieces (approx. 1 med. stalk)
- 2 garlic cloves
- 4 tbsp olive oil, divided
- 1 - 2 tsp ground cumin, to taste
- 10 sprigs fresh lemon thyme, leaves and tender stems
- 32 oz vegetable broth
- 3 oz kale, stems removed (approx. ½ bunch)
- 1 oz lemon juice, to taste
- 1 tsp salt, to taste
- ½ tsp fresh ground black pepper
- Nutrition
- per 1 portion
- Calories
- 626.9 kJ / 149.8 kcal
- Protein
- 3.9 g
- Carbohydrates
- 15.1 g
- Fat
- 9.7 g
- Saturated fat
- 1.5 g
- Fiber
- 5.6 g
- Sodium
- 481.8 mg
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