I love this Curried Cauliflower Rice Kale Soup because, as you probably already know… I love easy one pot meals that last more than one meal : ) This dish is just that, easy but also a nutritious meal-in-a-bowl. This dish has flavours from India which include turmeric. Turmeric has a great reputation for reducing inflammation. The Curried Cauliflower Rice is loaded in vegetables, that makes it a great meal if you are looking to reduce your carbohydrates. It would be great served with seasoned tofu or chicken to add a protein. We added bbq’d salmon which was fantastic. It would also make a great side dish or appetizer before a meal : ) A delicious vegetarian soup to make again and again!

vegan, vegetarian, gluten free, low carb

Yield: 4-8 servings

INGREDIENTS

1 small head cauliflower florets

3.5 tbsp masala

1.5 tbsp turmeric

2 cloves, smashed garlic ( to roast the cauliflower)

1.5 tsp cumin

1.5 tsp paprika

Dash or so of sea salt

3-6 tbsp olive oil for roasting

1 red onion, chopped

2 -4 cloves minced garlic (for the soup)

4 tsp olive oil or avocado oil

4-8 kale leaves with stems removed and chopped

6 small chopped carrots

6 cups broth (vegetable or chicken if not vegan)

2 cups milk of your choice

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 masala, turmeric, smashed garlic clove, cumin, paprika, salt, and 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 to cool.
5. While the cauliflower is cooling, chop your onion, carrots, garlic and kale on cutting board.
6. Next place cauliflower florets and carrots in a Food Processor and pulse a few times until the cauliflower and carrots are the size of rice.

Once all the cauliflower and carrots are riced and kale/veggies are chopped, prepare your cooking pot:

8. In a large stock pot, heat the oil, add minced garlic and sauté for 5 minutes until fragant. Add the onion and simmer until caramelized.
9. Next add your broth, milk, veggies, cauliflower “rice and carrots and black pepper.
10. Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
11. Add dash of sea salt if desired once ready to serve.

Notes on making cauliflower rice -> If you don’t have a food processor, just finely chop the cauliflower. You can also buy pre riced cauliflower and roast it. Be sure not to over process the cauliflower when cooked. You don’t want to make a puree. Just lightly chop.

Also, Feel free to use other veggies besides kale and carrots. All work great.

Inspired by; www.cottercrunch.com