Low-Carb Cauliflower and Kale Soup

• Vegetarian
• Gluten free

• Produce

  • 3 cups Cauliflower
  • 1/2 cup Cilantro, fresh
  • 2 tsp Coriander
  • 1 tbsp Ginger, fresh
  • 2 cups Kale
  • 1 Yellow onion, medium

• Canned Goods

  • 2 cups Chicken or vegetable stock
  • 1/4 cup Tomato paste

• Baking & Spices

  • 1/2 tsp Cardamon
  • 1/2 tsp Cayenne pepper
  • 1/4 tsp Nutmeg
  • 1 1/2 tsp Paprika
  • 1/2 tsp Pepper, freshly ground
  • 1 1/2 tsp Sea salt

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 1 tbsp Butter
  • 1 cup Heavy cream

Found on simplysohealthy.com

Description

Ingredients

• One medium yellow onion, peeled and chopped
• 1 Tablespoon butter
• 2 teaspoons coriander
• 2 teaspoons, cumin
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cardamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 1 Tablespoon fresh ginger, minced
• 1/4 cup tomato paste
• 2 cups chicken or vegetable stock
• 1 cup heavy cream
• 3 cups cauliflower, cut into small florets
• 2 cups chopped kale
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup fresh cilantro, finely chopped

Directions

• Heat a large saucepan or dutch oven over medium heat. Add butter. When butter stops foaming, add onions to the skillet. Cook onions until they are starting to brown on the edges and beginning to develop some translucency. Turn heat to low. Add the coriander, cumin, paprika, cardamon, nutmeg, and cayenne pepper. Cook, while stirring for about two minutes to toast the spices. Add fresh ginger and tomato paste. Stir to mix well. Pour in stock and cream slowly, stirring to combine. Increase heat to medium. Bring the soup to a simmer, stirring occasionally. When soup has reached a simmer, add cauliflower and bring soup back to a simmer. Decrease heat to low. Allow soup to simmer until cauliflower is tender, about 10-13 minutes. Add kale and simmer soup a minute or two longer to wilt the kale. Stir in cilantro, salt and pepper. Taste and adjust seasoning.