Roasted Cauliflower and Kale Pesto Soup


  • 1 kg of cauliflower
  • 1 onion
  • 2 cloves garlic
  • 1 teaspoon(s) ground coriander
  • 1 tablespoon(s) of thyme
  • 1 tablespoon(s) of oregano
  • 1/2 teaspoon chili flakes
  • 80 cl of vegetable broth
  • 200g heavy cream
  • salt pepper

  • olive oil

  • kale pesto

  • 100 g kale leaves
  • 8 cl of olive oil
  • 50 g of parmesan
  • 50 g pine nuts
  • salt


  1. Preheat the oven to 220°C. Rinse the cauliflower and cut it into florets, spread them on a baking tray then drizzle with olive oil. Bake for 25 minutes. Reserve 80 g of florets (dressing).

  2. Peel and slice the onion and garlic. In a saucepan, pour 2 tbsp. tablespoon of olive oil, add the onion and cook for about 5 minutes over medium heat. Add the garlic, coriander, thyme, oregano and pepper flakes, and cook for 1 minute.

  3. Add the broth and heavy cream. Boil the water. Add the cauliflower and simmer for 20 minutes over medium-low heat. Mix using a blender. Add salt and pepper. Keep warm.

  4. Prepare the kale pesto. Rinse and squeeze out the leaves, remove the stem and main veins, then roughly chop the leaves. Mix half the kale and half the oil using a blender. Add the rest of the kale and oil, mix. Add the parmesan and pine nuts. Salt and mix.

  5. Pour the soup into bowls, add 1 tbsp. pesto and a few florets.

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