Guecipes™: Curried Kale and Cauliflower Soup

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



  1. preheat oven to 400F.
  2. 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.
  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.
  4. Remove and set aside.
  5. While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
  6. 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)
  7. Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
  8. 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.
  9. Next add in your stock, coconut milk, cauliflower “rice,” and seasonings.
  10. 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.
  11. Add additional sea salt if needed
  12. Hold warn until ready to serve

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