Tuscan Cauliflower Soup

Print Recipe
CategorySoups, Vegetarian
Servings (adjust as needed)4

Ingredients

  • 1 cup onion, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 2 cups cauliflower, chopped into bean-size pieces
  • 1 cup zucchini, diced
  • 1 cup yellow summer squash, diced
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • 1 14 oz can diced tomatoes no added sugar or oil
  • 4 cups vegetable broth, divided
  • 2 cups kale, stemmed and chopped
  • 1 Tbsp apple cider vinegar
  • 2 tsp Celtic Sea Salt
  • 1 tsp black pepper
  • olive oil cooking spray

Instructions

  • Spritz a stock pot with cooking spray and add onion, celery and garlic. Cook until onions are translucent.
  • Add cauliflower, zucchini, yellow summer squash, rosemary, thyme and red pepper flakes. Cook on medium for 5 minutes.
  • Add canned tomatoes and remaining broth and bring to a boil.
  • Reduce heat and stir in kale, apple cider vinegar, salt and pepper. Cook on medium until kale is wilted.

Notes

1 serving = 2 cups vegetable