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Cauliflower, Kale & Lentil Detox Soup

Makes 3 Servings

Macros: 187 Cal, Fat 5g, Carbs 27g, Fibre 10g, Protein 10g


1 tbsp Extra Virgin Olive Oil

1/2 Yellow Onion (diced)

1 stalk Celery (diced)

1 Carrot (medium, peeled and diced)

2 Garlic (cloves, minced)

1/2 head Cauliflower (chopped into florets)

2 cups Kale Leaves (chopped)

3 cups Vegetable Broth

1 1/8 cups Lentils (cooked)

Sea Salt & Black Pepper (to taste)


  1. Heat the olive oil in a large pot. Add the onion, celery, and carrots. Cook for about 10 minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.

  2. Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Let simmer for 20 minutes.

  3. Stir in the cooked lentils and season to taste with sea salt and black pepper. Divide between bowls. Enjoy!


Leftovers: Refrigerate in a covered container up to 4 days. Freeze up to 6 months.

Serving Size: One serving is equal to approximately 2 cups of soup.

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