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Kale Cauliflower Potato Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Serves: 4 - 6

My first blog post!! Finally! For those who have been following me along on my instagram @fleurishwithmarilia - thank you for motivating me to do this! This hearty and immune strengthening Kale Cauliflower Potato Soup is my take on my favourite traditional Portuguese soup called “Caldo Verde” (potato, collard greens & chorizo). I have so much kale still growing in my garden that I decided to load up this soup with it. Why not? Too much kale never hurt anyone!

The Mighty Kale! King of green leafy veggies!

I love kale!! This green leafy veg is a true superfood. Really what isn't it good for? This soup is loaded with goodness. Kale, cauliflower and potatoes (organic + non gmo) are all rich in vitamin C, a potent antioxidant that helps keep our immune strong. Plus kale is super rich in the other essential antioxidants including vitamin A (beta carotene), vitamin E and zinc.

In addition Kale is packed with B vitamins which help to improve energy and keep healthy moods. So strong and resilient- that’s why it’s still growing in my garden! Plus your immune system will get an extra boost from the garlic and onion antiviral + antibacterial power! Perfect for keeping the cold and flu away.

Ok so here is how to make this delicious soup, especially enjoyed on cold, autumn, snowy

days like today:


8 -10 cups kale, finely shredded

5 cups cauliflower, chopped

6 medium organic non-gmo potatoes, peeled, chopped

2 onions, chopped

5 large garlic cloves, crushed

2 Tbsp Real salt or sea salt

1 Tbsp ground black pepper

6 cups chicken broth (or vegetable broth) Imagine Organic brand

5 cups water

2 Tbsp extra virgin olive oil

1 Tbsp avocado oil

1 pasture raised, nitrate-free, turkey sausage, coined and sautéed (save the jus to put into soup) *optional

1/2 cup broccoli sprouts (topping) *optional


In a large pot add broth, water, spices, onions, garlic and potatoes. Bring to a boil and cook until potatoes cooked through (10-15 min).

Optional: while you are cooking the soup, on medium heat, sauté the coined sausage in avocado oil until golden brown.

If there is any oil jus, pour into soup for extra flavour or add a touch of water to the pan to create the jus, then pour in the soup base. Keep the turkey sausage aside!

Once the potatoes are fully cooked in the pot, reduce heat to simmer and add the cauliflower (so it does not over cook and lose nutrients). Simmer for 5 minutes.

Using a handheld blender, blend the soup or pour in a blender to blend (you may need to repeat a few times depending on the size of your blender). Blend until creamy.

Pour blended soup back into the pot. Add shredded kale and optional sausage. Simmer for 10 minutes. Turn off heat. Add olive oil to for additional flavouring. Pour into serving bowls and top off with broccoli sprouts. This lovely soup is now ready to eat!

If you make this soup, tag me on and let me know what you think! xo



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