Curried Cauliflower Rice Kale Soup

Curried Cauliflower Rice Kale Soup Healthy Recipe

4 Servings 45 min Cook

Macros/Serving: 369 Calories


5 Cup chopped, (1/2" pieces) Cauliflower
3 Tbsp Curry Powder
1 Tsp Garlic Powder
1/2 Tsp, ground Cumin
1/2 Tsp Paprika
1/4 Tsp Salt
3 Tbsp Olive Oil
3/4 Cup, chopped Onions
1 Tsp Garlic
4 Cup, chopped Kale
2 Cup chopped Carrots
4 Cup Vegetable Broth
1 Cup Coconut Milk
1/2 Tsp Crushed Red Pepper Flakes
1/2 Tsp Pepper
1 Dash Salt


Preheat oven to 400F.

In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 2 tbsp of the oil.

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 - slightly under cooked.

Remove and set aside.

While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.

Next place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is "riced" (chopped into rice-sized pieces).

Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.

Place onion, remaining oil, and minced garlic in large stock pot.

Saute for 5 minutes until fragrant.

Next add in your broth, coconut milk, veggies, cauliflower "rice," and the red chili pepper and black pepper.

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.

Salt to taste, then serve.


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