Ingredients

1 small head of cauliflower, cut into florets
1 small head of broccoli, cut into florets
1 cup kale, finely chopped
5 cups vegetable or chicken stock
1/2 white onion, peeled, cut into cubes
3 garlic cloves, peeled
¼ teaspoon dried thyme
1/8 teaspoon cayenne pepper
4 tablespoons olive oil
Lime juice
Salt & pepper to taste

Method

Pre heat the oven to 180°C on fan bake and line an oven tray with baking paper

In a bowl, toss the cauliflower, broccoli, onion, garlic, thyme, cayenne with 3 tablespoons of olive oil. Place onto the lined oven tray and roast for 20 minutes or until golden

On a separate lined oven tray, place the kale and cover with 1 tablespoon of olive oil. Place into the oven and bake for 10-15 minutes or until it becomes to get crispy

 In a large pot, add the roasted vegetables and stock, bring to a boil. Reduce the heat and let simmer for 15 minutes

In a blender or food processor, blend the soup. This will need to be done in batches

Once the soup is smooth and creamy, pour into bowls and sprinkle with the roasted kale, juice of the lime, salt + pepper, and a drizzle of olive oil