curried cauliflower rice kale soup

DESCRIPTION

Curried Cauliflower Rice Kale Soup is an easy paleo soup recipe and nutritious meal-in-a-bowl. Roasted curried cauliflower “rice” with kale and even more veggies to fill your bowl! A delicious vegetarian soup to make again again! Vegan and Whole30 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

1. preheat oven to 400F.

2. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.

3. 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.

4. Remove and set aside.

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

6. …………………………………………

7. ………………………………………………….

Full instructions: Click here

curried cauliflower rice kale soup