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practical, how making recipe Roasted Cauliflower and Kale Soup with 7 ingredients and 5 stages of easy cooking, which is tasty delicious.

Without fail recipe ultimate Roasted Cauliflower and Kale Soup easy, yummy, practical.

Good Morning my mother, now you get make recipe Roasted Cauliflower and Kale Soup with 7 ingredients and 5 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 7 ingredients and 5 stages of easy cooking Roasted Cauliflower and Kale Soup.

Ingredients all Roasted Cauliflower and Kale Soup

1. Needed 1 : medium head cauliflower, chopped into small pieces.

2. Needed 1 : large bunch kale.

3. Prepare 2 : celery stalks.

4. Needed 3 cloves : garlic.

5. Prepare 1 : yellow onion.

6. Prepare : Chicken or vegetable stock.

7. Prepare to taste : Salt and pepper.

If all raw materials Roasted Cauliflower and Kale Soup it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking Roasted Cauliflower and Kale Soup

1. Preheat oven to 230C. In a large bowl, toss cauliflower with 2 tbsp olive oil and season with salt and pepper. Do the same for the kale in a separate bowl. Place both vegetable in separate baking sheet..

2. Start roasting the califlower for about 20 minutes. Turn down the heat to 150C and then place kale into the oven. Roast for 20-25 minutes..

3. Heat oil in a pot and saute celery and onion until fragrant. Add the garlic and cook for 1 minute. Season with salt and pepper, then add the cauliflower and broth until the cauliflower is barely covered. Simmer for 10 minutes then stir in kale. Set aside a couple of crispy kale for garnish. Simmer for another 10 minutes uncovered..

4. Turn off set. Let cool for 5 minutes. Using an immersion blender, blend until smooth. You may add more broth if the soup is too thick..

5. Turn on heat and adjust with salt and pepper to taste. Serve with crispy kale on top..

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