Curried cauliflower rice kale soup
Curried cauliflower rice kale soup blends the robust flavours of curry and garlic with nutritious vegetables in a creamy coconut base. This hearty dish is perfect for warming up on cooler days.
Cook time 45 min
Prep time 10 min
Ingredients:
5 cups cauliflower3 tbsp curry powder
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp salt
3 tbsp olive oil
3/4 cup onion
1 tsp garlic
4 cups kale
2 cups carrots
4 cups vegetable broth
1 cup coconut milk
1/2 tsp red pepper (spice)
1/2 tsp black pepper
1 dash salt
Curried cauliflower rice kale soup is a delicious, nutritious, and comforting dish that's perfect for any meal. Combining the robust flavors of curry and garlic with the wholesome goodness of cauliflower, kale, and carrots, this soup offers a delightful blend of spices and creamy texture from coconut milk. This recipe is not only packed with flavor but also offers a healthy option for those who are looking to enjoy a warm, hearty soup.
Instructions:
- Start by cutting the cauliflower into florets. Place the florets in a food processor and pulse until the texture resembles rice. Alternatively, you can use store-bought cauliflower rice.
- In a small bowl, mix together the curry powder, garlic powder, ground cumin, paprika, and 1/4 tsp salt. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until it becomes translucent.
- Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
- Stir the mixed spices into the cooked onions and garlic. Cook for another 2 minutes to let the spices become fragrant.
- Add the cauliflower rice, chopped kale, and diced carrots to the pot. Stir well to combine the vegetables with the spice mixture.
- Pour in the vegetable broth and bring the mixture to a boil. Once it reaches a boil, reduce the heat and let it simmer for about 15-20 minutes, until the carrots are tender and the flavors meld together.
- Stir in the coconut milk, red pepper flakes, black pepper, and a dash of salt. Let it simmer for another 5 minutes, allowing the flavors to marry.
- Taste the soup and adjust the seasoning with additional salt or spices if needed.
- Ladle the hot soup into bowls and serve immediately. Optionally, garnish with a sprinkle of fresh herbs or a drizzle of extra coconut milk for added richness.
Enjoy a bowl of curried cauliflower rice kale soup as a satisfying meal that warms both the body and the soul. This recipe is a great way to pack vegetables into your diet while enjoying the rich, spicy flavors. Whether serving it as a main course or a hearty appetizer, this soup is sure to become a favorite in your home.
Curried cauliflower rice kale soup FAQ:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it on the stovetop over low heat or in the microwave until heated through.
Yes, you can use fresh cauliflower. Just cut it into florets and pulse it in a food processor until it resembles rice. If you prefer a chunkier texture, you can also roast the florets directly.
The carrots are done when they are tender and easily pierced with a fork. This usually takes 15-20 minutes of simmering.
You can substitute coconut milk with another non-dairy milk like almond or soy milk for a lighter option, but keep in mind that the soup may lose some creaminess and flavor.
A large pot or Dutch oven (about 6-8 quarts) is recommended to comfortably hold all the ingredients and allow for even cooking.
Cooking Tips:
- For a smoother texture, you can blend the soup before adding the kale and then simmer until the kale is tender.
- If you prefer a spicier kick, increase the amount of red pepper or add a diced chili pepper.
- To save time, use pre-riced cauliflower available in most grocery stores.
- For added protein, consider tossing in some cooked chickpeas or lentils.
- Garnish with fresh cilantro or a squeeze of lime juice for a burst of freshness before serving.
Nutrition Facts
4 ServingsCalories 270kcal
Protein 8g
Carbohydrates 27g
Fiber 11g
Sugar 11g
Fat 27g
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