Kale, Cauliflower and Lentil Soup -

This soup is chalk full of goodness! A whole bunch of superfoods in one bowl – the kale, lentils and cauliflower will keep you feeling satisfied and healthy! This recipe will give you a nice big pot of soup – it will serve about 8 people as a meal. You can cut it in half if you like or make the whole thing and freeze any leftovers for another meal.

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  • Rating:   5
  • Prep.:  25 min
  • Serves: 8
  • Cook Time:  45min

Ingredients

  • 1 Tsp. Vegetable oil
  • 1 Onion, peeled and diced
  • 2 Cloves Garlic, minced
  • 1 Carrot, diced
  • 2 Stalks Celery, diced
  • 1 Bay Leaf
  • 1/2 Cup Chopped Green Cabbage
  • 1 Can Diced Tomatoes (796 Ml)
  • ½ Cup Uncooked Brown Lentils
  • ¼ Cup Uncooked Long Grain Rice (such as basmati)
  • 10 Cups Vegetable Stock or Water
  • 1 Cup Chopped Cauliflower Florets (cut small)
  • 2 Cups Fresh Kale, stem removed and roughly chopped
  • ½ Cup Fresh Parsley, chopped
  • 1 Tbsp. Balsamic Vinegar
  • Salt and pepper to taste

Preparation

  1. In a pot over medium heat combine the vegetable oil with the onions and garlic, and sauté for about 3 minutes. Add the bay leaf, carrots, celery, cabbage and tomato and continue to cook for about 10 minutes to break down the tomatoes.
  2. Add the lentils, rice and stock and bring to a boil. Cover and let cook for about half an hour, stirring occasionally. Add in all remaining ingredients and cook for about 10 minutes longer.


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