When you think of food as medicine, you realize that each type of food you put in your mouth is either healing you are harming you.

The sulfur rich compounds in cauliflower help promote better liver detoxification and kale is one of the most nutrient dense foods containing vitamins A, K, and C as well as folate, calcium, iron and magnesium.

This dairy-free soup eats like a meal. For omnivores, you can add sliced roasted chicken if desired.


  • 1 head of organic cauliflower, stems cut off and roughly chopped
  • 1 large red onion, diced
  • 4 organic garlic cloves
  • 2 teaspoons sea salt or more, to taste
  • 8 cups of filtered water
  • 4 tablespoons of olive oil
  • 4 tablespoons full fat coconut milk or almond milk
  • 1 tablespoon organic coconut oil
  • 1 large bunch of organic curly kale, (works best for this soup) stems removed and roughly chopped
  • 1/2 cup raw cashews (optional) for garnish
  • Kale chips (optional) for garnish


Preheat oven to 425 degrees Fahrenheit. In a large bowl add cauliflower florets, kale, 3 tablespoons of olive oil, onions and garlic.

Toss together to incorporate then transfer onto a baking sheet. Roast for 25 minutes then remove from oven and toss.

Return back to oven to roast for another 20 minutes.

As the vegetables finish roasting, bring 8 cups of filtered waiter to a simmer, over medium heat.

Once the vegetables are done roasting, add them all to the boiling water and simmer for an additional 5-7 minutes.

Turn off the heat and allow to cool 5 minutes.

With an immersion hand blender, slowly puree soup right in the pot until completely smooth.

Serve in soup bowls and garnish with cashew pieces and kale chips, if desired.

Makes 6-7 servings.