CURRIED CAULIFLOWER RICE KALE SOUP
I am slowly becoming a fan of curry. Who is this person?! It’s dishes like this one that are slowly but surely winning me over. Whether you already are a lover of curry or have never even had it before, you all enjoy this soup. Because it’s made with cauliflower instead of rice, it’s low carb. SCORE!
- 5-6 cups of cauliflower florets (about 3-4 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 (5oz) (5oz) chopped carrots
- 4 cups vegetable broth
- 1 cup almond milk or coconut milk beverage
- 1/2 tsp red pepper or chili flakes (use less if you can’t handle the heat)
- 1/2 tsp black pepper
- salt to taste after cooked
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.
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 by chopping them up on cutting board.
Next place cauliflower florets in a food processor and pulse a few times until the cauliflower is chopped or "riced." Do NOT over process! You do not want a mash consistency.
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.
Next add in your broth, 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.
Add dash of sea salt if desired once ready to serve.
Garnish with herbs and nut/seed crackers crumbled.
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. This is what I do–so easy and convenient! Be sure not to over process the cauliflower when cooked. You don’t want to make a puree. Just lightly chop.
Feel free to use other veggies besides kale and carrots. All work great.