AuthorJeanne PetrucciCategoryDifficultyIntermediate
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 large sweet onion, chopped
 4 cloves garlic, chopped
 1 tablespoon olive oil
 1 tablespoon curry powder
 3 tablespoons yellow miso paste [chickpea, or rice work well too]
 1 large head cauliflower, chopped into 2” pieces, stems included
 2 cups butternut squash, cubed - frozen works well
 ½ cup raw, unsalted cashews
 6 -8 cups water [or more depending on size of cauliflower]
 Salt to taste
 1 tablespoon lemon olive oil - optional
 1 head lacinato kale, spines removed, shredded, and dried
 Spray olive oi
 Salt to taste
1

In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant. Add curry powder and stir to combine.

2

Add miso paste and stir to coat onions.

3

Add cauliflower, squash, cashews and water. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes. Add water if necessary to keep cauliflower covered.

4

Meanwhile, for croutons, spray kale with olive oil, season with salt, and roast in 400 degree F oven until crispy [about 5-8 minutes.]

5

Remove soup from heat and let stand until cool enough to puree.

6

Puree soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid.

7

Season with salt.

8

Ladle soup into bowls, sprinkle with kale "croutons" and drizzle with lemon oil if desired just before serving.

Ingredients

 1 large sweet onion, chopped
 4 cloves garlic, chopped
 1 tablespoon olive oil
 1 tablespoon curry powder
 3 tablespoons yellow miso paste [chickpea, or rice work well too]
 1 large head cauliflower, chopped into 2” pieces, stems included
 2 cups butternut squash, cubed - frozen works well
 ½ cup raw, unsalted cashews
 6 -8 cups water [or more depending on size of cauliflower]
 Salt to taste
 1 tablespoon lemon olive oil - optional
 1 head lacinato kale, spines removed, shredded, and dried
 Spray olive oi
 Salt to taste

Directions

1

In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant. Add curry powder and stir to combine.

2

Add miso paste and stir to coat onions.

3

Add cauliflower, squash, cashews and water. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes. Add water if necessary to keep cauliflower covered.

4

Meanwhile, for croutons, spray kale with olive oil, season with salt, and roast in 400 degree F oven until crispy [about 5-8 minutes.]

5

Remove soup from heat and let stand until cool enough to puree.

6

Puree soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid.

7

Season with salt.

8

Ladle soup into bowls, sprinkle with kale "croutons" and drizzle with lemon oil if desired just before serving.

10-Minute Detox Soup with Kale Croutons