1 tablespoon extra-virgin olive oil

½cup diced Vidalia onion

1 tablespoon minced garlic

1 head cauliflower, cored and chopped

3 cups vegetable stock

1 cup kale, thinly sliced

1 teaspoon chopped fresh tarragon

1 teaspoon salt

1 teaspoon pepper

2 servings of meat or vegan protein

In a large saucepan, heat olive oil over medium-high heat. Sauté onion and garlic until the onions are translucent. Add the cauliflower and vegetable stock. Bring to a boil. Reduce the heat to low and simmer until the cauliflower softens, approximately 15 to 20 minutes. Add kale and simmer for another 5 minutes. Let mixture cool completely, then transfer to a blender and purée until smooth. Return the soup to the saucepan and bring to a simmer. Add tarragon, salt, and pepper. Remove from heat and serve with the chosen protein source.

Calories 356 |Protein 40g |Fat 12g | Carbohydrates 29g |Fibre 10g