Curried Kale and Cauliflower soup
This soup is so nutrient-dense! I had the best time cooking it today on Studio10! Pack your body full of nutrients in less than 20 minutes in the kitchen!
- 5-6 cups of cauliflower florets (about 3-4 cups when “riced’) – note: you can use frozen cauliflower “rice”
- 2- 3 tbsp curry powder or curry seasoning
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp sea salt
- Olive oil for roasting and sautéing
- 3/4 cup red onion chopped
- 1 tsp minced garlic
- 3-4 cups chopped kale chopped
- 2 cups chopped carrots
- 4 cups stock (vegetable or chicken)
- 1 can (13.5 oz) coconut milk
- 1/2 tsp red pepper or chili flakes
- 1/2 tsp black pepper
- salt to taste
- preheat oven to 400F.
- Note: Ignore steps 2-7 if using frozen cauliflower “rice.” In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
- 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.
- Remove and set aside.
- While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
- Next place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is “riced.” (note that you can by frozen cauliflower rice at most groceries as wellJ)
- Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
- Place 3 tablespoons of olive oil in stockpot and heat until hot. Add onion, and carrots. Season with sea salt and petter and sauté for about 4-6 minutes on medium/high heat. Add minced garlic and sauté for about 2 more minutes.
- Next add in your stock, coconut milk, cauliflower “rice,” and seasonings.
- Heat soup until it is hot but does not boil. Add in the kale and let it simmer on low until the kale is wilted down.
- Add additional sea salt if needed
- Hold warn until ready to serve