Running on Real Food · by Deryn Macey★ 4.7 (32)
Kale and Cauliflower Soup
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 14%
CARBS 27G81% OF CAL
8G FIBER12G SUGAR7G OTHER
FAT 1G10% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy kale and cauliflower soup made entirely plant-based with just eight simple ingredients. Light yet satisfying, this comes together in under 30 minutes for a wholesome meal.
mainamericansoup🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large white or yellow onion (diced (390 g))
- 4 cloves garlic (minced)
- 3 medium carrots (175 g, approx. 1.5 cups chopped)
- 1 tsp dried parsley
- 1 tsp ground thyme
- 1/2 tsp sea salt
- 6 cups vegetable stock
- 1 head of cauliflower (775 g, approx. 7 cups chopped)
- 4 cups lightly packed (chopped, de-stemmed kale (120 g))
- salt and pepper (to taste)
- fresh lemon juice for serving (optional)
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 14%
CARBS 27G81% OF CAL
8G FIBER12G SUGAR7G OTHER
FAT 1G10% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1283mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1033mg
- Calcium
- 172mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.