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Before you jump to Roasted Cauliflower and Kale Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already have some knowledge of how important it is to have a fit and healthy heart. Give it some thought: How can the rest of your body stay healthy if your heart isn’t healthy? You already know that getting regular exercise and adopting a healthy lifestyle both factor greatly into the overall health of your heart. Are you aware, however, that a number of specific foods are great for making your heart be healthier? If you are interested to know which foods to eat to improve your heart health, keep on reading.
Beans, believe it or not, are really good for your heart health. The after effects of consuming beans might not be so pleasant to smell, but they’re great for the inside of your body. This does not mean, though, that merely ingesting beans will make your heart be much healthier or counteract the effects of unhealthy foods you might be eating. What this means is that substituting in edamame or red beans for the chicken on your green salad or eating a soy burger in place of the hamburger is what you have do. Luckily, beans have a very good taste and you never know, you could end up preferring them to your hamburgers and chicken.
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We hope you got insight from reading it, now let’s go back to roasted cauliflower and kale soup recipe. You can have roasted cauliflower and kale soup using 7 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Roasted Cauliflower and Kale Soup:
- Use 1 medium head cauliflower, chopped into small pieces
- Provide 1 large bunch kale
- Prepare 2 celery stalks
- You need 3 cloves garlic
- Take 1 yellow onion
- You need Chicken or vegetable stock
- Prepare to taste Salt and pepper
Steps to make Roasted Cauliflower and Kale Soup:
- 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.
- 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.
- 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.
- 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.
- Turn on heat and adjust with salt and pepper to taste. Serve with crispy kale on top.
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