Serves: 4 | Prep: 15 minutes | Cooking: 50 minutes
- 1 small cauliflower, cut into florets
- 1 small broccoli, cut into florets
- 1 cup kale, finely chopped
- 5 cups vegetable or chicken stock
- ½ white onion, cut into cubes
- 3 garlic cloves, peeled
- ¼ tsp dried thyme
- 1/8 tsp cayenne pepper
- 4 tbsp olive oil
- Lime juice
- Salt & pepper to taste
Pre heat oven to 180°C fan bake and line an oven tray with baking paper. In a bowl, toss the cauliflower, broccoli, onion, garlic, thyme and cayenne with 3 tbsp of olive oil. Place onto the lined oven tray, roast for 20 minutes or until golden.
On a separate lined oven tray, place the kale and cover with 1 tbsp of olive oil. Place in oven, bake for 10-15 minutes or until crispy.
In a large pot, add roasted veges and stock, bring to a boil. Reduce heat and simmer for 15 minutes. In a blender or food processor, blend the soup in batches.
Once the soup is smooth and creamy pour into bowls and sprinkle with the roasted kale, juice of the lime, salt, pepper and a drizzle of olive oil.
