Curried Cauliflower Rice Kale Soup (Paleo, Vegan Friendly

• Paleo

• Produce

  • 2 cups Carrots
  • 5 cups Cauliflower florets
  • 1 tsp Garlic
  • 1 tsp Garlic powder
  • 8 Kale leaves with stems removed
  • 3/4 cup Red onion
  • 1/2 tsp Red pepper or chili flakes

• Canned Goods

  • 4 cups Broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 3 tbsp Curry powder or curry seasoning
  • 2 tsp Olive oil or avocado oil
  • 1/2 tsp Paprika
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on cottercrunch.com

Description

Ingredients

• 5-6 cups of cauliflower florets (about 3-4 cups when riced)
• 2- 3 tbsp curry powder or curry seasoning (turmeric should be included in the curry seasoning/powder)
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp sea salt
• 2-3 tbsp olive oil for roasting
• 3/4 cup red onion chopped
• 1 tsp minced garlic
• 2 tsp olive oil or avocado oil
• 8 kale leaves with stems removed and chopped
• 2 cups (5oz) chopped carrots
• 4 cups broth (vegetable or chicken if not vegan)
• 1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
• 1/2 tsp red pepper or chili flakes (use less if you dont want as spicy)
• 1/2 tsp black pepper
• salt to taste after cooked.

Directions

• preheat oven to 400F.
• 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. slightly under cooked.
• 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. See picture in post.
• Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
• Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragant.
• Next add in your broth, milk, veggies, cauliflower rice, and the red chili pepper and black pepper.
• 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. .
• Add dash of sea salt if desired once ready to serve.
• Garnish with herbs and nut/seed crackers crumbles..