Curried Cauliflower Rice Kale Soup (Paleo, Vegan)

 

Eating your veggies doesn't have to be boring! Check out our twist on one of our favorites: cauliflower! The curry powder and and red pepper pack a punch, and the Coconut Cloud mellows out all the flavors with a hint of creaminess. One taste of this delicious dish will have you wanting more!

vegan curried cauliflower rice kale soup

Ingredients:

  • 5 cups of cauliflower florets (about 3 cups when "riced'). See notes.
  • 2- 3 tbsp curry powder or curry seasoning
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 2-3 tbsp olive oil for roasting
  • 3/4 cup red onion chopped
  • 1 tsp minced garlic
  • 2 tsp olive oil or avocado oil
  • 8 kale leaves with stems removed and chopped
  • 2 cups chopped carrots
  • 4 cups broth (vegetable or chicken if not vegan)
  • 3 TBS Coconut Cloud Original mixed with 1 cup very warm water
  • 1/2 tsp red pepper or chili flakes (use less if you don't want as spicy)
  • 1/2 tsp black pepper
  • Salt to taste

Directions:

  1. Preheat oven to 400F. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
  2. Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked (even slightly under cooked). Remove and set aside.
  3. While the cauliflower is cooling, prep the rest of your veggies.
  4. Next, place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is chopped or "riced."
  5. Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot. Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragrant.
  6. Next add in your broth, milk, veggies, cauliflower "rice," and the red chili pepper and black pepper.
  7. Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
  8. Add dash of sea salt if desired once ready to serve. Garnish with herbs and nut/seed crackers crumbles as desired.

*Notes on making cauliflower rice -> If you don't have a food processor, just finely chop the cauliflower. You can also buy pre-riced cauliflower and roast it. Be sure not to over process the cauliflower when cooked. You don't want to make a puree.