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