curried cauliflower rice kale soup

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.   ………………………………….

6.   …………………………………………….

Full instructions: Click here

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