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Creamy Cauliflower & Kale Soup

Elizabeth Winslow


June 16, 2019





Prep Time

30 mins

Cook Time

10 mins

Creamy it is, but cream-filled it isn't.

Sometimes even vegans want something luxurious and creamy. Even part-time vegans and wanna-bes will be tempted by this satisfying soup that tastes dairy-rich but isn't. The trick is in roasting the cauliflower to bring out a nutty, smooth character that's a perfect contrast to the bite of kale. Roasted kale chips and toasted walnuts on top take things from the everyday to the sublime.


4 c

cauliflower, cut into florets

6 Tbsp

olive oil

to taste

salt and pepper

4 c

kale, chopped


small onion, chopped


garlic cloves, minced

6 c

vegetable or chicken stock

1/4 c

walnut halves, toasted and chopped

Step 1

Preheat oven to 425.

Step 2

In a bowl, toss cauliflower in 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and roast until cauliflower is browned and tender, about 25 minutes.

Step 3

Remove cauliflower from oven and set aside.

Step 4

Reduce oven temperature to 400. In a bowl toss half of the kale with 2 tablespoons olive oil and season with salt. Arrange in a single layer on baking sheet and bake until crispy for 30 minutes. Toss half way through.

Step 5

Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over medium heat and cook onion for 3-4 minutes until soft. Add garlic and cook for 1 minute longer.

Step 6

Add roasted cauliflower and stock. Increase temperature to medium-high and bring to a simmer. Reduce heat to medium low, cover and cook for 10 minutes. Add remaining unroasted kale and let the soup cook for 10-15 more minutes.

Step 7

Working in batches, puree soup in a powerful blender until smooth or use an immersion blender. Season with salt and pepper to taste.

Step 8

When ready to serve, serve soup with crispy kale chips and toasted walnuts on top.