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
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.
Once all the cauliflower and carrots are riced and kale/veggies are chopped, prepare your cooking pot:
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.
Inspired by; www.cottercrunch.com