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.

Subscribe to Sweet Paul


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
  1. Heat the oil in a pot and sauté onion, celery, and carrot until the onion goes soft.
  2. Add the cauliflower and stock and let the soup simmer until the cauliflower is tender.
  3. Use an emulation blender and blend the soup until creamy.
  4. Season with salt and pepper.
  5. Heat the oil in a pan and add the kale, almonds, salt, pepper, yeast, and chili.
  6. Sauté just until the kale starts to wilt.
  7. Serve the soup in bowl with the kale on top.


Photography by Food+styling+photography by Paul Lowe

Made it? Tell us about it–