Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 20 oz cauliflower florets (approx. 1 med. head)
- 8 oz fennel bulb, cut into pieces (approx. 1 med. bulb)
- 4 oz yellow onions, cut into pieces (approx. ½ med. onion)
- 2 oz carrots, cut into pieces (approx. 1 med. carrot)
- 2 oz celery, cut into pieces (approx. 1 med. stalk)
- 2 garlic cloves
- 4 tbsp olive oil, divided
- 1 - 2 tsp ground cumin, to taste
- 10 sprigs fresh lemon thyme, leaves and tender stems
- 32 oz vegetable broth
- 3 oz kale, stems removed (approx. ½ bunch)
- 1 oz lemon juice, to taste
- 1 tsp salt, to taste
- ½ tsp fresh ground black pepper
- Nutrition
- per 1 portion
- Calories
- 626.9 kJ / 149.8 kcal
- Protein
- 3.9 g
- Carbohydrates
- 15.1 g
- Fat
- 9.7 g
- Saturated Fat
- 1.5 g
- Fibre
- 5.6 g
- Sodium
- 481.8 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Butternut Squash and Apple Soup
30 Min
Chickpea and Lentil Soup with Dukkah
1h 5min
Purple Cauliflower Soup
25 Min
Quinoa Salad with Brazil Nut and Cilantro Pesto
55min
Indian Vegetable Curry
50min
Basil Pesto
10 Min
Broccoli Red Lentil Soup
30 Min
Sweet Pea and Zucchini Soup
30 Min
Pesto with Pita Breads (Danny Bowien)
3u. 5min
Curry, Ginger Kabocha Squash Soup
50min
Carrot Ginger Soup
20 Min
Tomato Basil Soup
40min