Name: Tuscan Cauliflower Soup
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

Tuscan Cauliflower Soup

Print Recipe

SERVINGS 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