This is a great way to use cauliflower cores. The soup is creamy, hearty, and really satisfying.
You won’t believe that there is no cream in it. The kale topping is so good, I sometimes make it just as a snack.

makes 4 small bowls or 2 large
You will need:
1 tablespoon olive oil
1 small red onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
1 cauliflower core, see above
1 qt vegetable stock
1 tablespoon olive oil
1 bunch washed kale, in pieces
1 tablespoon slivered almonds, I like them with the skin
salt and pepper, to taste
1 teaspoon nutritional yeast (you can also use Parmesan, if you do use 2 tablespoons)
pinch of chili flakes
- Heat the oil in a pot and sauté onion, celery, and carrot until the onion goes soft.
- Add the cauliflower and stock and let the soup simmer until the cauliflower is tender.
- Use an emulation blender and blend the soup until creamy.
- Season with salt and pepper.
- Heat the oil in a pan and add the kale, almonds, salt, pepper, yeast, and chili.
- Sauté just until the kale starts to wilt.
- Serve the soup in bowl with the kale on top.
TIP:
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Food+styling+photography by Paul Lowe
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