soup with vegetable beside chopsticks and glass of water

Cauliflower, Lentil & Kale Detox Soup


  • a large pot


  • 30 milliliters Extra Virgin Olive Oil
  • 1 Yellow Onion diced
  • 2 stalks Celery diced
  • 2 Carrot medium, peeled and diced
  • 4 Garlic cloves, minced
  • 1 head Cauliflower chopped into florets
  • 84 grams Kale Leaves chopped
  • 1.4 liters Vegetable Broth
  • 446 grams 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!


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.