6 Garlic (cloves, peeled and trimmed)
1/2 Brown Onion (large, roughly chopped)
1/2 head Cauliflower (sliced into florets)
1 1/2 tbsps Extra Virgin Olive Oil (divided)
2 tsps Italian Seasoning
1/2 tsp Sea Salt
4 cups Kale Leaves (packed)
2 cups Organic Vegetable Broth (divided)


  1. Preheat oven to 400ºF (200ºC) and line a baking tray with baking paper.
  2. Arrange the garlic cloves, onion and cauliflower on the baking sheet. Drizzle with half of the olive oil, Italian seasoning and salt. Using your hand or a spatula, toss until vegetables are evenly coated in the spices. Roast for about 40 minutes or until very tender and caramelised, flipping halfway through.
  3. When vegetables are just about done, heat remaining olive oil in a large soup pot over medium heat. Add the kale and 1/2 of the vegetable broth to the pot and cover. Let steam for 2 minutes, or until kale is wilted and tender.
  4. Add the roasted vegetables and remaining vegetable stock in with the wilted kale. Bring soup to a gentle boil then remove from heat.
  5. Puree soup in batches in a high-speed blender until smooth and creamy. Divide into bowls and enjoy!


Store in an air-tight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Serve it With
An extra drizzle of olive oil, fresh herbs or a pinch of red chili flakes.
Too Thick
If soup is too thick in consistency, use water or more stock (1/2 cup at a time) to thin until desired consistency is reached.