
Devices & Accessories
Roasted Cauliflower and Kale Soup
Prep. 20min
Total 1 h 5min
6 portions
Ingredients
-
cauliflower florets (approx. 1 med. head)20 oz
-
fennel bulb cut into pieces (approx. 1 med. bulb)8 oz
-
yellow onions cut into pieces (approx. ½ med. onion)4 oz
-
carrots cut into pieces (approx. 1 med. carrot)2 oz
-
celery cut into pieces (approx. 1 med. stalk)2 oz
-
garlic cloves2
-
olive oil divided4 tbsp
-
ground cumin to taste1 - 2 tsp
-
fresh lemon thyme leaves and tender stems10 sprigs
-
vegetable broth32 oz
-
kale stems removed (approx. ½ bunch)3 oz
-
lemon juice to taste1 oz
-
salt to taste1 tsp
-
fresh ground black pepper½ tsp
Nutrition per 1 portion
Calories
149.8 kcal /
626.9 kJ
Protein
3.9 g
Fat
9.7 g
Carbohydrates
15.1 g
Fiber
5.6 g
Saturated fat
1.5 g
Sodium
481.8 mg
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Veggie Table
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United States
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