10 ingredients · 40 minutes · 6 servings
We're going to sneak some goodies into this soup and make it worth your while. Soups are a great meal to make extra and freeze for later - you'll love it on a chilly evening or a relaxed Sunday afternoon. Put on some tunes and grab a big pot, we're making detox soup!
2 tbsps Extra Virgin Olive Oil
1 Yellow Onion (diced)
2 stalks Celery (diced)
2 Carrot (medium, peeled and diced)
4 Garlic (cloves, minced)
1 head Cauliflower (chopped into florets)
4 cups Kale Leaves (chopped)
6 cups Vegetable Broth
2 1/4 cups Lentils (cooked)
Sea Salt & Black Pepper (to taste)
1. 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.
2. Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Let simmer for 20 minutes.
3. Stir in the cooked lentils and season to taste with sea salt and black pepper. Divide between bowls, because sharing is caring. One serving is equal to approximately 2 cups of soup.
Leftovers? Refrigerate in a covered container up to 4 days. Freeze up to 6 months.
Feeling souper,
Bangs
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