Roast cauliflower and kale soup

Name: Roast cauliflower and kale soup | Asda Good Living
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 small cauliflower, trimmed into florets; 1 small onion, sliced; 2 cloves garlic, crushed; 1 bulb fennel, sliced; 2tbsp olive oil; 215g can chickpeas rinsed and well drained; 200g bag Grower’s Selection Kale, washed; 1L vegetable stock; 150ml crème fraîche; A few chives, chopped

The cauli and kale trends meet in this hearty veggie meal in a bowl that counts towards your 5-a-day

By Asda Good Living,23rd February 2016

(3 votes)

Cook: 55 Mins

Serves: 8

Price: 68p per serving

Nutritional Information

Each 224g serving contains

Energy
741kj
177kcal

Fat
11.4g

Med
16%

Saturates
5.6g

Med
28%

Sugars
5.4g

Med
6%

Salt
0.67g

Med
11%

of your reference intake.
Typical energy values per 100g:
331kj/79kcal

Ingredients

2 small cauliflower, trimmed into florets

1 small onion, sliced

2 cloves garlic, crushed

1 bulb fennel, sliced

2tbsp olive oil

215g can chickpeas rinsed and well drained

200g bag Grower’s Selection Kale, washed

1L vegetable stock

150ml crème fraîche

A few chives, chopped

Method

Preheat the oven to 200C/ 180C Fan/Gas 6. Put the cauliflower on a roasting tray with the onion, garlic and fennel. Drizzle on the oil and toss until evenly coated.

Roast for 30 mins. Scatter the chickpeas on a separate roasting tray, and add to the oven after 10 mins.

Put the roasted veg (but not the chickpeas) in a pan, add the kale and pour over the stock.

Simmer for 15 mins, take off the heat, then blitz with a handheld blender.

Stir through the crème fraîche. Serve topped with the chickpeas and a sprinkling of the chives.