I created a Cauliflower Kale Soup crowned with crisp kale chips and toasted pine nuts, where roasted cauliflower and hearty kale come together to produce an unexpectedly silky, dairy-free finish.

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I wasnt expecting to be this excited about a bowl, but this Roasted Cauliflower Kale Soup kept pulling me back for another spoon. Roasted cauliflower gives a surprising depth while the kale adds that chewy, punchy green note, and little hits of toasted pine nuts on top make each bite pop.

It feels rich and silky even though nothing heavy is added, and there’s a curious brightness that makes you wonder whats really in there. I love that it reads like a dinner but tastes like a treat.

Try it and see if you can guess the secret that makes it sing.

Ingredients

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Roasted cauliflower brings creamy texture, vitamins C and K, plus fiber and subtle nuttiness.
Kale adds peppery bite, lots of vitamin A and iron, big leafy fiber boost.
Russet potato makes soup heartier, gives starch for thickness and gentle sweetness.
Garlic gives aromatics and savory depth, with tiny amounts of protein.
Yellow onion melts into sweetness and adds umami and cooking comfort.
Pine nuts offer buttery crunch and healthy fats, plus a little protein.
Lemon brightens flavors, adds acid to balance richness and lift the bowl.
Parmesan adds salty savory finish, umami richness, and a creamy mouthfeel.

Ingredient Quantities

1 medium head cauliflower (about 1 1/2 lb)

1 medium yellow onion

3 garlic cloves

1 medium russet potato (about 8 oz)

3 tablespoons olive oil, divided

4 cups low sodium vegetable broth or chicken broth

6 cups kale (about 6 oz), divided

2 tablespoons pine nuts

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 bay leaf (optional)

1 tablespoon lemon juice

salt and freshly ground black pepper, to taste

pinch red pepper flakes (optional)

2 tablespoons unsalted butter or extra olive oil (optional)

1/4 cup grated Parmesan cheese (optional)

How to Make this

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1. Preheat oven to 425°F. Break cauliflower into florets, toss with 1 to 1 1/2 tablespoons olive oil, salt and pepper, spread in one layer on a rimmed baking sheet so they dont steam, roast 25 to 30 minutes until golden and browned at the edges.

2. While cauliflower roasts, peel and dice the russet potato, chop the onion, mince the garlic, strip and roughly chop most of the kale leaving about 1 to 1 1/2 cups whole leaves for chips, and pick the thyme leaves if using fresh.

3. Make the kale chips: toss the reserved kale leaves with about 1 tablespoon olive oil and a pinch of salt, lower oven to 375°F once cauliflower is done and roasted, put kale on a separate sheet and bake 8 to 10 minutes until crisp, watch closely so they dont burn. Set aside.

4. Toast the pine nuts in a small dry skillet over medium heat, stirring constantly, 2 to 3 minutes until fragrant and lightly golden, transfer to a bowl so they dont keep cooking.

5. In a large pot heat the remaining 1/2 to 1 tablespoon olive oil (or butter) over medium heat, add the chopped onion and cook until soft and starting to brown about 6 minutes, add garlic and thyme and cook 30 seconds more until fragrant.

6. Add diced potato, roasted cauliflower (save a few florets for garnish if you like), the chopped kale for the soup, bay leaf if using, pour in 4 cups low sodium vegetable or chicken broth, bring to a simmer and cook 15 to 20 minutes until the potato and kale are very tender.

7. Remove the bay leaf, use an immersion blender to puree the soup until silky and smooth (or carefully blend in batches in a blender, leave a little vent), add 1 tablespoon lemon juice, 1 to 2 tablespoons butter or extra olive oil and the optional 1/4 cup grated Parmesan if using, then season with salt, black pepper and a pinch of red pepper flakes to taste.

8. Taste and adjust acidity and seasoning, add more lemon or salt if it needs brightness, if the soup is too thick thin with a splash more broth or water.

9. Serve hot topped with the kale chips, toasted pine nuts, extra pepper flakes and a little grated Parmesan or a drizzle of olive oil if desired. Enjoy, this keeps in the fridge 3 to 4 days and reheats great.

Equipment Needed

1. Rimmed baking sheet (youll want 1 or 2 for roasting cauliflower and baking kale)
2. Chef’s knife
3. Cutting board
4. Vegetable peeler (for the russet potato)
5. Small dry skillet (to toast the pine nuts)
6. Large heavy pot (for cooking the soup)
7. Immersion blender or blender (for pureeing)
8. Measuring cups and measuring spoons
9. Wooden spoon or heatproof spatula and tongs

FAQ

Q: Can I make this soup vegan?
A: Yes, easy. Use vegetable broth, skip the butter and Parmesan and use extra olive oil or 2 tablespoons of nutritional yeast for a cheesy vibe, add lemon at the end to brighten it up.

Q: Can I use frozen cauliflower or kale?
A: Yep. Frozen cauliflower can work but roast it on a sheet without crowding so it browns, or thaw and pat dry first. Frozen kale is fine added toward the end of simmering or thawed and squeezed dry so the soup doesnt get watery.

Q: How do I get the soup super creamy without cream?
A: Roast the cauliflower for brown bits and flavor, keep the potato in the pot for starch, then blend hot until silky. A splash of olive oil or a pat of butter at the end helps emulsify, and lemon juice brightens the taste.

Q: Any tips for blending hot soup safely?
A: Vent the blender lid, cover with a towel and blend in small batches, or just use an immersion blender in the pot. Hot liquid expands, so dont overfill the blender.

Q: How long will leftovers keep and can I freeze it?
A: Refrigerate up to 4 or 5 days. Freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently on the stove with a splash of broth, dont boil.

Q: What can I substitute for pine nuts or how do I tweak the flavor?
A: Toasted walnuts, almonds, or sunflower seeds are good swaps. For more kick add red pepper flakes, smoked paprika or more lemon, and always taste for salt at the end since roasting can mute saltiness.

Roasted Cauliflower Kale Soup Recipe Substitutions and Variations

Cauliflower: swap with broccoli florets or Romanesco, roast same temp but watch the time since they brown faster, or use extra potatoes for an ultra creamy base.
Russet potato: try sweet potato for a touch of sweetness and silkier texture, parsnip for a nuttier, earthier note, or 1 cup canned cannellini beans mashed for creaminess and extra protein.
Kale: use Swiss chard or collard greens (chard wilts quickly so add near the end, collards need longer simmer), or baby spinach if you want a milder, faster-cooking green.
Pine nuts: toasted sliced almonds or chopped walnuts give similar crunch and fat, sunflower seeds work if you need nut-free, or sprinkle nutritional yeast for a cheesy vegan boost.

Pro Tips

1. Roast hot and roomy. Dont pile the cauliflower or it will steam not brown, and that browning is where the best flavor comes from. Spread them single layer and let the edges get dark for depth.

2. Get the kale totally dry before making chips, oil them lightly and watch the oven the last 2 minutes because they burn fast. If theyre limp after baking, they needed more drying or less oil.

3. Toast pine nuts in a dry pan but dont walk away, they go from perfect to bitter in seconds. As soon as they smell nutty and are pale gold, dump them onto a plate so the residual heat stops them cooking.

4. Blend safely and finish for balance: let the soup cool a bit before using a blender and leave a small vent so steam can escape, add lemon juice and salt at the end to brighten it, and a little butter or extra olive oil right before serving to make it silky.

Roasted Cauliflower Kale Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I created a Cauliflower Kale Soup crowned with crisp kale chips and toasted pine nuts, where roasted cauliflower and hearty kale come together to produce an unexpectedly silky, dairy-free finish.

Servings

servings

Calories

339

kcal

Equipment: 1. Rimmed baking sheet (youll want 1 or 2 for roasting cauliflower and baking kale)
2. Chef’s knife
3. Cutting board
4. Vegetable peeler (for the russet potato)
5. Small dry skillet (to toast the pine nuts)
6. Large heavy pot (for cooking the soup)
7. Immersion blender or blender (for pureeing)
8. Measuring cups and measuring spoons
9. Wooden spoon or heatproof spatula and tongs

Ingredients

1 medium head cauliflower (about 1 1/2 lb)
1 medium yellow onion
3 garlic cloves
1 medium russet potato (about 8 oz)
3 tablespoons olive oil, divided
4 cups low sodium vegetable broth or chicken broth
6 cups kale (about 6 oz), divided
2 tablespoons pine nuts
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 bay leaf (optional)
1 tablespoon lemon juice
salt and freshly ground black pepper, to taste
pinch red pepper flakes (optional)
2 tablespoons unsalted butter or extra olive oil (optional)
1/4 cup grated Parmesan cheese (optional)

Directions

Preheat oven to 425°F. Break cauliflower into florets, toss with 1 to 1 1/2 tablespoons olive oil, salt and pepper, spread in one layer on a rimmed baking sheet so they dont steam, roast 25 to 30 minutes until golden and browned at the edges.
While cauliflower roasts, peel and dice the russet potato, chop the onion, mince the garlic, strip and roughly chop most of the kale leaving about 1 to 1 1/2 cups whole leaves for chips, and pick the thyme leaves if using fresh.
Make the kale chips: toss the reserved kale leaves with about 1 tablespoon olive oil and a pinch of salt, lower oven to 375°F once cauliflower is done and roasted, put kale on a separate sheet and bake 8 to 10 minutes until crisp, watch closely so they dont burn. Set aside.
Toast the pine nuts in a small dry skillet over medium heat, stirring constantly, 2 to 3 minutes until fragrant and lightly golden, transfer to a bowl so they dont keep cooking.
In a large pot heat the remaining 1/2 to 1 tablespoon olive oil (or butter) over medium heat, add the chopped onion and cook until soft and starting to brown about 6 minutes, add garlic and thyme and cook 30 seconds more until fragrant.
Add diced potato, roasted cauliflower (save a few florets for garnish if you like), the chopped kale for the soup, bay leaf if using, pour in 4 cups low sodium vegetable or chicken broth, bring to a simmer and cook 15 to 20 minutes until the potato and kale are very tender.
Remove the bay leaf, use an immersion blender to puree the soup until silky and smooth (or carefully blend in batches in a blender, leave a little vent), add 1 tablespoon lemon juice, 1 to 2 tablespoons butter or extra olive oil and the optional 1/4 cup grated Parmesan if using, then season with salt, black pepper and a pinch of red pepper flakes to taste.
Taste and adjust acidity and seasoning, add more lemon or salt if it needs brightness, if the soup is too thick thin with a splash more broth or water.
Serve hot topped with the kale chips, toasted pine nuts, extra pepper flakes and a little grated Parmesan or a drizzle of olive oil if desired. Enjoy, this keeps in the fridge 3 to 4 days and reheats great.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.