Curried Cauliflower Rice Kale Soup {Paleo, Vegan Friendly}

Curried Cauliflower Rice Kale Soup {Paleo, Vegan Friendly}

Curried Cauliflower Rice Kale Soup {Paleo, Vegan Friendly}

INGREDIENTS

• 5-6 cups of cauliflower florets (about 3-4 cups when “riced’). See notes.
• 2- 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)
• 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) chopped carrots
• 4 cups broth (vegetable or chicken if not vegan)
• 1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
• 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 after cooked.

INSTRUCTIONS

• 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 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 chopped or “riced.” See picture in post.
• 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 fragant.
• Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
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Curried Cauliflower Rice Kale Soup {Paleo, Vegan Friendly}