Kale is one of my favourite leafy vegetables and I always have some handy in my fridge. It is often referred to as the"Queen of Vegetables' and a 'Nutritional Powerhouse'. Kale is low in calorie, high in iron, high in Vitamin K,A, C and Calcium and is packed with powerful antioxidants. Its an anti-inflammatory food, great for cardiovascular support and is a great detox food. Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.
1 Tbsp. Coconut oil
1 medium onion, diced
4 cloves garlic, minced
1 medium cauliflower, trimmed and cut into bite-sized slices
4 c. water
small bunch of curly kale, stems removed and leaves chopped
1/4 c. fresh dill, chopped fine
1 tsp. Himalayan pink salt (or more to taste)
1/2 tsp. ground black pepper
- Heat the Coconut oil and add your diced onion. Stir the onions and cover the pot, allowing the onions to soften for 5 minutes over a low heat.
- Add the garlic, cauliflower, and water, stir and then bring the water to a boil. Lower the heat and then simmer, covered, for 10 minutes.
- Stir in the chopped kale, cover, and simmer for another few minutes. Turn off the heat and allow the soup to cool for 5 minutes.
- Puree the soup in a blender until smooth.
- Put back in the pot and season with the dill, salt, and pepper.
- Serve warm, garnishing each bowl with a drizzle of a half teaspoon of olive oil and a grind of black pepper, if desired.