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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 Strength Boosting Treats.
We are very mindful that having healthy meals can help us really feel better within our bodies. If we eat more healthy snacks and less of the detrimental ones we typically feel much better. A salad helps us feel much better than a piece of pizza (physically anyway). Sometimes it’s difficult to find healthier foods for treats between meals. You can spend hours at the grocery store searching for the right snack foods to help you feel healthy. Here are some healthy snacks that can be used when you need a fast pick me up.
Certain foods made from whole grains are great for a easy snack. A piece of whole wheat toast, as an example is a great snack in the early morning. When you need a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products just like white bread to the healthier whole grain options.
A large assortment of quick health snacks is easily obtainable. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to roasted cauliflower and kale soup recipe. To cook roasted cauliflower and kale soup you only need 7 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Roasted Cauliflower and Kale Soup:
- Prepare medium head cauliflower, chopped into small pieces
- Get large bunch kale
- Get celery stalks
- Prepare garlic
- Prepare yellow onion
- Provide Chicken or vegetable stock
- Prepare 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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