Cauliflower & Kale Soup Recipe
By Tom Mitchell-Dawson
January is the perfect time to make healthier choices, but it doesn’t have to come at the expense of comfort. This soup strikes the perfect balance, offering a nourishing, wholesome meal while still being cosy and satisfying. Made with simple, seasonal vegetables and seasoned with our Cole and Mason London Mills, it's the kind of dish that makes those winter days just a little easier.
For many, January also means trying something new, like going vegan for the month. Soups like this are a great choice for anyone looking to make that transition. They're easy to prepare, made with simple ingredients, and won't break the bank. Plus, you can make a big batch at the start of the week, portion it out, and stash it in the freezer for a convenient, healthy lunch all week long.
What makes this soup even better is its versatility. The recipe is a great base for endless
variations. Want a little more heat? Try adding fresh chillies. Prefer leeks to onions? Go ahead and swap them in. For a creamier texture, use white beans instead of potatoes to thicken the broth. The options are limitless, so you can adapt it to your taste and what you have in the cupboards.
This is the kind of soup that not only satisfies your cravings, but also supports your health goals — making January, and beyond, just a little bit easier and a lot more delicious.
Veganuary Cauliflower & Kale Soup Recipe
45 minutes
Serves 4-6
Ingredients
- 1 onion, roughly chopped
- 3 cloves of garlic, sliced
- A few sprigs of thyme leaves picked
- Pinch of chilli fakes
- 200g peeled potato, diced
- 500g cauliflower, cut into florets
- 150g cavalo nero leaves, roughly chop
- 1.2L veg stock
Method
- Begin by setting a large pan over medium heat with a few tbsps of olive oil. When the oil is hot add the onion, season with salt and sweat down for 10 minutes.
- After 10 minutes, add the garlic, chilli flakes and thyme and cook for a further few minutes before adding the potatoes and gently frying for a couple of minutes, stirring regularly.
- Add the cauliflower and cavalo nero and stir everything together, then season generously with black pepper and salt.
- Pour over the vegetable stock and bring to a boil. Reduce to a light simmer and cook for 20-25 minutes or until the potatoes and cauliflower are soft.
- Take the soup o the heat and blend with a stick blender until smooth. Taste the soup then adjust the seasoning if necessary. Depending on how thick you like your soup you may want to add a touch more stock to thin it out.
- Serve in bowls with a drizzle of olive oil, a few chilli flakes and lots of black pepper then tuck in with some crusty bread.
