Best Kale And Cauliflower Soup Recipes

CHEESY CAULIFLOWER, KALE AND QUINOA SOUP

Cheesy Cauliflower, Kale and Quinoa Soup image

You've never had cheesy cauliflower soup like this! Its powerhouse partners in deliciousness are kale, quinoa and cut-up pieces of bacon.

Provided by My Food and Family

Categories Home

Time 30m

Yield 16 servings, 1 cup each

Number Of Ingredients 11

Ingredients

5 slices OSCAR MAYER Natural Smoked Uncured Bacon, cut into 1-inch pieces
3 large carrots, sliced into thin discs
5 green onions, sliced thin
8 cups high-quality chicken stock
4 cups fresh cauliflower, diced into bite-size pieces
2 cups fresh kale, finely chopped
3 cups cooked quinoa
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1-inch cubes
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 cup heavy whipping cream
Optional Garnish: KRAFT Shredded Sharp Cheddar Cheese and sliced green onions

Steps:

Brown bacon in the bottom of a heavy stock pot.
When bacon is crisp, don't bother draining. Add the carrots and onions to the stock pot and continue cooking 2-3 minutes. You may note a few bits of the bacon or veggies clinging to the bottom of the pot.
These will come loose when the chicken stock is added and deglazes the pan.
Add the chicken stock and bring the pot to a boil, stirring to loosen anything that may be sticking at the bottom of the pan.
Once everything is moving freely, add the cauliflower and kale and reduce heat to a simmer.
Simmer for 15 minutes and then add the quinoa, cream cheese, cheddar and cream.
Stir until cheeses have melted and all ingredients are completely incorporated. Remove from heat.
Serve with optional garnishes of additional shredded cheese and sliced green onions.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PUMPKIN SOUP WITH CAULIFLOWER AND KALE

Pumpkin Soup with Cauliflower and Kale image

A quick and easy fall soup of pumpkin and cauliflower that's sure to please. For extra protein, toss in tofu, black beans, lentils, turkey, or salmon.

Provided by Melanie

Categories Pumpkin Soup

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

8 cups vegetable broth
2 (15 ounce) cans pumpkin puree
1 (12 ounce) package frozen cauliflower
1 (10 ounce) package frozen kale, thawed and drained
1 teaspoon minced garlic, or more to taste
½ teaspoon ground turmeric, or to taste
1 cup milk

Steps:

Combine vegetable broth, pumpkin, cauliflower, kale, garlic, and turmeric in a large pot; bring to a boil over high heat. Reduce heat to medium-high and let simmer until vegetables are tender, about 40 minutes.
Remove from heat and blend using an immersion blender.
Return soup to medium heat and mix in milk; cook for an additional 5 minutes. Serve hot or cold.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 25.3 g, Cholesterol 3.3 mg, Fat 2.3 g, Fiber 7.8 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 993.1 mg, Sugar 11.9 g

KALE AND CAULIFLOWER SOUP

Kale and cauliflower soup image

This recipe is a great for the dieter and has tons of flavor. My daughter Mila Moo loves this soup so much and she is only 14 months .

Provided by heather pratt @cookingwithpassionheatherpratt

Categories Vegetable Soup

Number Of Ingredients 13

Ingredients

1 bag(s) frozen cauliflower
1 bag(s) fresh cut kale
4 - carrots
4 - celery stalks
4 clove(s) garlic finely chopped
1 - sweet potato peeled and cubed 1/2 inch pieces
1 - sweet onion chopped
1/2 teaspoon(s) lemon juice, fresh
1 tablespoon(s) parsley dried or fresh
10 cup(s) water
2 - vegtable bouillon cubes
- pinch of black pepper
- drizzle olive oil

Steps:

You need a good size soup pot for this recipe.Cut onion in small pieces. Garlic should be chopped till its almost in a paste. Drizzle olive oil bottom of soup pan over low heat cook tender and onion is clear. In the mean time slice the celery , carrot like quarters, peel and cut into cubes for the sweet potato add to pot. Cook another five minutes then add all other veggies.Put cold water in pan till veggies are covered about ten cups.
wait for water to come to a boil add the bouillon cubes to water stir then put cover on soup pot and set to a simmer for about three hours stirring occasionally or when veggies are soft.
At about ten minutes before cooking time over add chopped parsley and the lemon juice stir .