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My review
Pumpkin Soup with Cauliflower and Kale
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Melanie
"A quick and easy fall soup of pumpkin and cauliflower that's sure to please. For extra protein, toss in tofu, black beans, lentils, turkey, or salmon."
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Ingredients
1 h servings 137Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine vegetable broth, pumpkin, cauliflower, kale, garlic, and turmeric in a large pot; bring to a boil over high heat. Reduce heat to medium-high and let simmer until vegetables are tender, about 40 minutes.
- Remove from heat and blend using an immersion blender.
- Return soup to medium heat and mix in milk; cook for an additional 5 minutes. Serve hot or cold.
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Footnotes
- Cook's Note:
- You can use chicken broth instead of vegetable, and fresh kale instead of frozen, if preferred.