Kaiteki Fresh

Creamy Kale & Cauliflower Soup

Creamy Kale & Cauliflower Soup

(Serves 4)


Gluten Free, Low Fructose


  • 2 cups cauliflower florets
  • 3 tbs olive oil
  • 2 x 120g bags kale, roots removed, washed
  • 1 leek, diced
  • 1 tbs ghee
  • 1L chicken stock
  • Salt and pepper to taste


Pre-heat the oven to 180c.

Place the cauliflower florets in a large bowl, and cover with 2 tablespoons of olive oil and 1 teaspoon of salt.

Line a baking tray with grease proof paper.  Place the cauliflower on the tray and bake for 45 minutes or until golden brown.  Remove from the oven and set aside.

In a large pot, sautée the leek in 1 tablespoon of olive oil and the ghee until softened and slightly brown.

Add in the cauliflower florets and chicken stock.  Bring to the boil, then reduce to a simmer and cook for 20 minutes or until the cauliflower is very soft.  Stir in the kale leaves and cook for 2-3 minutes or until the leaves have all wilted.

Blend the soup with a hand held mixer or in a blender until thick and creamy.  Taste and season accordingly.  Serve immediately.

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