Cauliflower, Kale & Lentil Detox Soup
Serving Size: 10
This simple soup is loaded with nutritious vegetables, and lentils for protein.
Recipe by:
Cook Times
Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove, Wooden SpatulaIngredients
- 3 tablespoon extra virgin olive oil
- 2 yellow onion medium, diced
- 3 stalk celery diced
- 3 carrot medium, peeled and diced
- 7 clove garlic minced
- 2 head cauliflower small, cut into florets
- 7 cup kale chopped
- 10 cup vegetable broth
- 2 cup lentils cooked according to package directions
- 2 teaspoon sea salt more or less to taste
- 1/2 teaspoon freshly ground black pepper more or less to taste
Instructions
- Cook lentils according to package directions.
- Heat the olive oil in a large pot. Add the onion, celery, and carrots. Cook for about 10 minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.
- Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes.
- Stir in the cooked lentils and season to taste with sea salt and ground black pepper. Divide between bowls. Enjoy!
Notes
Leftovers
Refrigerate in a covered container up to 4 days. Freeze up to 6 months.
Serving Size
One serving is equal to approximately 2 cups of soup.
Refrigerate in a covered container up to 4 days. Freeze up to 6 months.
Serving Size
One serving is equal to approximately 2 cups of soup.
Reheating Instructions
Heat in the microwave on high power until heated through or in a saucepan over high heat.
Nutrition
Calories: 251kcal | Carbohydrates: 39g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1490mg | Potassium: 1006mg | Fiber: 17g | Sugar: 7g | Vitamin A: 8313IU | Vitamin C: 105mg | Calcium: 186mg | Iron: 4mg