Benefit 6 of the reasons to include Eating Kale in your diet

Hi, welcome to this tremendous Tuesday. Here is day 6 of the benefits of including kale into your diet.
There Are Numerous Cancer-Fighting Substances in Kale
Kale is actually loaded with compounds that are believed to have protective effects against cancer.
One of these is sulforaphane, a substance that has been shown to help fight the formation of cancer at the molecular level.
It also contains indole-3-carbinol, another substance that is believed to help prevent cancer.
Studies have shown that cruciferous vegetables (including kale) may significantly lower the risk of several cancers, although the evidence in humans is mixed.
SUMMARY Kale contains substances that have been shown to help fight cancer in test-tube and animal studies, but the human evidence is mixed.
Below is Today's Kale recipe.

Kale with Roasted Cauliflower Soup with Kale Chips & Pine nuts

Here is your Tremendous Tuesday recipe to help you include the incredible goodness of Kale in your diet. Today’s recipe is a Kale, and Roasted Cauliflower Soup with Kale Chips and Pine Nuts. This is EXACTLY the recipe that we need today on this cold, rainy winter’s day. Enjoy and stay warm!
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Kale with Roasted Cauliflower Soup with Kale Chips & Pine nuts
 
SERVINGS: 4
prep time:
10 MINS
cook time:
30 MINS
total time:
50 MINS
Roasted cauliflower kale soup with kale chips and pine nuts topping. Rich, creamy (no cream) and delicious, this soup is full of wonderful flavours.
 
INGREDIENTS

•  1 head of cauliflower — cut into florets, 1kg, about 3 1/2-4 cups
•  6 tbsp olive oil
•  salt and black pepper to taste
•  1 large bunch of kale —, stems removed and leaves cut into small pieces (180g with the stems, an average bunch of kale is 10 leaves)
•  1 small onion chopped
•  2 garlic cloves — pressed
•  6 cups vegetable or chicken stock
•  4 tbsp toasted pine nuts

INSTRUCTIONS

1. Preheat oven to 425 F (220C). Prepare 2 baking sheets.
2. In a bowl toss cauliflower in 2 tbsp olive oil and season with salt and pepper. Place on baking sheet. Roast until cauliflower is browned and tender, for about 25 minutes.
3. Take out of the oven and reduce temperature to 300 F (150 C).
4. In a bowl toss half of the kale with 2 tbsp olive oil and season with salt. Line on a baking sheet and bake until crispy for 30 minutes. Toss half way through.
5. Meanwhile in a large saucepan, heat 2 tbsp olive oil and cook onion for 3-4 minutes, on medium heat until translucent. Add garlic and cook for 1 minute.
6. Add roasted cauliflower and stock. Increase temperature to medium-high and bring to a simmer. Reduce heat to medium low, cover and cook for 10 minutes. Add kale and let the soup cook for 10-15 more minutes.
7. Puree soup with a hand blender until smooth. Season with salt and pepper to taste.
8. When ready to serve, serve soup with crispy kale chips and toasted pine nuts on top.

RECIPE NOTES
1 head of cauliflower- 1kg - about 3 1/2-4 cups of florets
1 bunch of kale – 180g with the stems, an average bunch of kale is 10 leaves
 
NUTRITION INFORMATION
Calories: 439
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