Creamy Kale & Cauliflower Soup with Lemon Yoghurt
This soup is the trifecta of soups: simple, delicious, healthy. Kale is having a bit of a superstar moment of late, and for good reason. Dark leafy greens are some of the best veg you can get in you, and kale is a shining example of this. High in vitamins A, C and K, plus minerals including iron, potassium, manganese and phosphorus, kale has rightfully earned its moment in the sun.
- Handful of basil leaves, roughly chopped
- Sea salt & freshly ground pepper
- Squeeze of lemon juice
- Dried mint
- 2 tbsp plain Greek yoghurt
- 200 g kale leaves
- 1.25 litres chicken stock
- 1 head cauliflower
- 4 garlic cloves
- 1 large brown onions
- 1 tbsp extra virgin olive oil
- Heat oil in a large soup pot, over medium heat.
- Add onion and sautee for a few minutes, until softened.
- Add garlic and sautee for a further minute, being careful not to burn.
- Add cauliflower, and enough stock to cover the contents of the pot (approx 1 – 1.25 litres, in my case).
- Increase heat, cover pot, and bring to the boil.
- Reduce heat, add kale, and simmer for approximately 15 minutes.
- After 15 minutes, add basil, and season well with salt and pepper. Simmer for a further 5 minutes.
- Remove soup pot from the heat and let it cool slightly for 10 minutes.
- In batches, blend soup until smooth. Check seasoning and add to taste if necessary.
- In a small bowl combine yoghurt, a squeeze of lemon, and a good shake of dried mint.