Creamy Avocado Kale Soup

I don’t know about y’all but this Texas girl is not cut out for the freezing temperatures we’ve been having lately! For the last 4 days it hasn’t gotten above 35 degrees!! Now for those of you that live year round in these insanely cold climates, I realize you’re probably laughing at me right now. But I’m ok with that, because I live in Texas for a reason…and that reason is warmth!!

banana date sandwiches

Despite the frigid temperature I did brave the cold and go out for a run. As I posted here on instagram “It’s only cold if you’re standing still!” Once I finally got out there, I was definitely motivated to run, and run fast!! I then made another favorite post-run snack of banana “sandwiches.” Just cut up bananas, spread on your favorite nut butters (I used raw coconut butter and cashew butter), top with some coconut rolled dates, and then sprinkle with cinnamon and hemp seeds! Yummmy!

These are also great as a pre-workout meal. Bananas are full of potassium which are good for cramping, dates are a great source of energy for your run, and the nut better and hemp seed give you that added protein!

After I devoured these, to help myself survive the cold I decided to make a positively scrumptious creamy avocado kale soup!

 creamy avocado kale soup ingredients


Creamy Avocado Kale Soup 


1 head of cauliflower

creamy avocado kale soup

1 bunch curly kale, chopped and stems removed (2 bunches if you are going to make the kale chips to top it with which I highly recommend!)

1 yellow onion, diced

3 garlic cloves, minced

4-6 c vegetable stock

1/4 c pine nuts or cashews would work nicely

Small handful of parsley (not necessary but nice addition)

1 avocado

1 small lemon and zest

Small piece of jalapeno (optional if you want a little spice)

coconut oil
sea salt to taste

Additional Suggestion: 1 can of white beans (I did not have this in the original recipe, but when I warmed up the soup the next day I added beans with rosemary and I think it made the soup even better!)

Directions: Preheat over to 425 F.

roast cauliflower

Toss cauliflower florets with just enough coconut oil to coat and season with salt and pepper (at the last minute I decided to sprinkle on some turmeric for some added health and flavor). Spread on a baking sheet and roast, stirring occasionally. Roast 20-25 minutes, until edges are golden and crisp.

Once done cooking the cauliflower this would be a great time to follow these directions and make my Kaletastic Kale Chips to top the soup with!

Meanwhile, in a large pot over medium heat, sauté the onion and garlic in coconut oil until translucent. Add pine nuts or cashews and cook, stirring constantly, for a minute or two. Season with salt and pepper to taste. Add the cauliflower, jalapeno, and broth and increase heat to a simmer and then cover and reduce to medium-low and cook 10 minutes.  Stir in the remaining bunch of kale, parsley, and lemon juice and zest, increase heat to medium and cook uncovered for 10 minutes.

Add the avocado and then use an immersion blender to puree the soup.
Add the white beans if you choose to and cook for 5 more min.

Serve each bowl toped with some Kaletastic Kale Chips and avocado slices.

creamy avocado kale soup

Enjoy with friends or cozy up with a good read!
How do you cook your kale?

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