Carrot Cauliflower Kale Soup
Carrot Cauliflower Kale Soup
Ingredients
- 1 tbsp avocado oil or coconut oil
- 1 small onion chopped
- 3 cups sliced carrots
- 1 cup non-chlorinated water
- 3 cups bone chicken, or vegetable broth
- 2 tsp raw honey optional – add if carrots are not flavorful enough for your taste
- Sea salt and black pepper to taste
- 2 cups cauliflower pieces about 1 inch in diameter
- 2 cups chopped kale
- 3 tbsp chopped fresh dill
- 4 tbsp canned full-fat coconut milk (carrageenan free optional)
- 1/4 cup kimchi or sauerkraut per serving optional
Instructions
- Place a medium soup pot or Dutch oven on the stove on medium-high heat and let it heat for one minute.
- Add the oil and the onions. Cook for about two minutes or until the onions are slightly translucent. Stir occasionally.
- Add the carrots, water, broth, and honey. Bring to a boil and lower to simmer. Cover with a lid. Cook for 10-12 minutes, until the carrots are soft. Puree with a hand blender or transfer to a blender and blend (if using the blender, transfer back to the pot).
- Add sea salt and pepper to taste.
- Add the cauliflower and kale. Bring to a boil again. Lower to simmer and cook for five minutes or until tender. Add the dill and coconut milk. Taste and season again with sea salt and pepper, if needed. Ladle into bowls and serve.
- Top with kimchi or sauerkraut, if desired.
Nutrition
Calories: 701kcalCarbohydrates: 82gProtein: 41gFat: 30gSaturated Fat: 13gSodium: 669mgPotassium: 2777mgFiber: 17gSugar: 38gVitamin A: 77630IUVitamin C: 289mgCalcium: 408mgIron: 6mg
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