This soup is an easy soup recipe and nutritious meal-in-a-bowl. Roasted curried cauliflower “rice” with kale and even more veggies to fill your bowl! A delicious soup to make again and again!
- 5-6 cups of Cauliflower florets (about 3-4 cups when “riced”). See notes.
- 2-3 Tbsp. Curry Powder or Curry Seasoning (turmeric 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 (5 oz.) chopped Carrots
- 4 cups Chicken Broth
- 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
DIRECTIONS & PREPARATIONS
- 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. I like them slightly under cooked.
- Remove and set aside.
- While the cauliflower is cooling, prep the rest of your veggies by chopping them up on a cutting board.
- Next place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is chopped or “riced”.
- Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
- Place onion, 2 tsp. oil, in large stock pot and saute for 5 – 8 minutes until softened. Add minced garlic and cook 30 seconds, until fragrant
- Next add in your broth, milk, veggies, cauliflower “rice”, and the red chili pepper and black pepper.
- Bring to a quick boil, reduce heat and simmer for another 20 minutes or so until veggies are cooked through.
- Add dash of sea salt if desired once ready to serve.
- Garnish with herbs and nut/seed crackers crumbles.
Feel free to use other veggies besides kale and carrots. All work great.
I found that almond milk works great in this recipe. Keeps it light and smooth. Cashew and coconut milk work as well.
You can add other toppings such as crackers, nuts, cheese, etc. You can also add in cooked chicken or meat.