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Curried Cauliflower Rice Kale Soup Recipe

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Kale Soup with Curried Cauliflower Rice {Paleo, Vegan} Cotter Crunch Kale soup, Paleo
Kale Soup with Curried Cauliflower Rice {Paleo, Vegan} Cotter Crunch Kale soup, Paleo from www.pinterest.com

Description

This curried cauliflower rice kale soup recipe is an easy and healthy way to enjoy a warm and comforting meal. It's a vegan and gluten-free recipe that's packed with nutrients and flavor. The combination of cauliflower, kale, and aromatic spices creates a delicious and satisfying soup that's perfect for any occasion. Plus, it's a great way to use up leftover rice and vegetables in your fridge.

Prep Time

The prep time for this recipe is around 15 minutes. You'll need to chop the vegetables, measure out the spices, and prepare the cauliflower rice.

Cook Time

The cook time for this recipe is around 30 minutes. The soup needs to simmer for a while to allow the flavors to develop and the vegetables to cook through.

Ingredients

  • 1 head of cauliflower, chopped into small pieces or riced
  • 1 bunch of kale, stems removed and chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon of curry powder
  • 1 teaspoon of cumin
  • 1/2 teaspoon of turmeric
  • 4 cups of vegetable broth
  • 1 can of coconut milk
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Equipment

  • A large pot or Dutch oven
  • A cutting board and knife
  • A measuring cup and spoons
  • A blender or immersion blender (optional)

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
  3. Add the cauliflower rice, curry powder, cumin, turmeric, salt, and pepper, and stir to combine.
  4. Cook for 5-7 minutes until the cauliflower is tender.
  5. Add the vegetable broth and coconut milk, and stir to combine.
  6. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
  7. Add the chopped kale and cook for another 5-7 minutes until the kale is wilted and tender.
  8. Remove the soup from the heat and let it cool slightly.
  9. Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
  10. Adjust the seasoning to taste and serve hot with your favorite toppings.

Notes

  • You can use fresh or frozen cauliflower rice for this recipe.
  • If you don't have kale, you can use spinach or any other leafy greens.
  • For a spicier soup, you can add chili flakes or cayenne pepper.
  • You can also add some cooked chickpeas or tofu for extra protein.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:

  • Calories: 230
  • Carbohydrates: 18g
  • Protein: 6g
  • Fat: 17g
  • Fiber: 6g
  • Sugar: 6g
  • Sodium: 820mg

Recipe Tips

  • Make a double batch of this soup and freeze the leftovers for a quick and easy meal later on.
  • You can also add some cooked rice or quinoa to the soup for a heartier meal.
  • Top the soup with some chopped fresh herbs, such as cilantro or parsley, for extra flavor and nutrition.
  • Serve the soup with some crusty bread or crackers for a satisfying meal.

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