Creamy Herb & Kale Soup Recipe

Soup Preparation

1. 1

   Roast the Vegetables

   Preheat the oven to 400°F (200°C). Toss the broccoli and cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until golden and tender.

2. 2

   Sauté the Aromatics

   In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

3. 3

   Add Kale and Broth

   Stir in the chopped kale and cook for 2-3 minutes until wilted. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.

4. 4

   Blend the Soup

   Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

5. 5

   Stir in Coconut Yogurt

   Return the blended soup to the pot, and stir in the coconut yogurt and chopped thyme. Season with additional salt and pepper to taste.

6. 6

   Serve

   Ladle the creamy herb and kale soup into bowls, topping with the roasted broccoli and cauliflower.