Description
A comforting, deeply flavored soup made with roasted greens and pantry staples, perfect for weeknight dinners.
Ingredients
Scale
- 1 bunch kale, roughly chopped
- 1 head cauliflower, chopped
- 1 cup broccoli, chopped
- 2 leeks or onions, sliced
- 4 garlic cloves, minced
- 1 large potato, diced
- 2–3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Pinch of red pepper flakes
- 6 cups vegetable stock
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- 2–4 tablespoons cream or coconut milk (optional)
Instructions
- Toss chopped kale, cauliflower, broccoli, leeks, garlic, and potato with olive oil, salt, pepper, and red pepper flakes.
- Roast on a rimmed sheet pan at 425°F (220°C) for 30-35 minutes until edges brown.
- Transfer roasted vegetables to a large pot and add vegetable stock.
- Simmer for 10-15 minutes to let flavors meld.
- Blend the mixture to your desired consistency using an immersion blender.
- Finish with lemon juice, parsley, and optional cream or coconut milk for extra richness.
Notes
For added texture, blend only half of the soup and keep some chunky. Great to serve with crusty bread or as a starter for a meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg