Cauliflower and Kale Soup with Coconut Milk
Creamy, soothing soup made with roasted cauliflower and kale, enhanced with a touch of coconut milk for richness. This Whole30 recipe, ready in about 55 minutes, pairs cauliflower, kale, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large head cauliflower
- 3 cups kale
- 1 cup coconut milk
- 1 medium onion
- 3 cloves garlic
- 4 cups chicken broth
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut cauliflower into florets and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Roast for 25 minutes until golden at edges.
- Step 2: Finely chop onion and garlic. Heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion until translucent (5 minutes), then add garlic and cook for 1 minute until fragrant.
- Step 3: Add roasted cauliflower, chopped kale, chicken broth, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer and cook for 15 minutes until kale is tender.
- Step 4: Remove from heat and blend soup with an immersion blender until smooth. Stir in coconut milk and reheat gently for 3 minutes. Adjust seasoning with additional salt and pepper.
