Easy Weeknight Recipe: Healthy Curry, Kale, and cauliflower Soup
This soup is my favorite.
It is soul-warming, nutrient-dense, SO easy, & freezer-friendly.
It is a staple in our home, for exactly those reasons. It can also be easily altered to whole-food-plant-based, if needed.
Make it your own! I love to top it with plain, full fat, grass-fed yogurt, micro greens, avocado, or my personal favorite: GOAT CHEESE (yum!). It would also be delicious with a variety of other vegetables, like parsnips, peas, or some pearl onions.
Easy Healthy Recipe for Weeknight Dinner
THIS SOUP…
This soup is my favorite.
It is soul-warming, nutrient-dense, SO easy, & freezer-friendly.
It is a staple in our home, for exactly those reasons. It can also be easily altered to whole-food-plant-based, if needed.
Make it your own! I love to top it with plain, full fat, grass-fed yogurt, micro greens, avocado, or my personal favorite: GOAT CHEESE (yum!). It would also be delicious with a variety of other vegetables, like parsnips, peas, or some pearl onions.
Curried Kale & Riced Cauliflower Soup
What You Need:
4 CUPS RICED, UNCOOKED CAULIFLOWER*
3 TBSP YELLOW CURRY SEASONING
1 TSP GARLIC POWDER
½ TSP CUMIN
½ TSP PAPRIKA
HIMALAYAN SEA SALT & FRESH GROUND BLACK PEPPER TO TASTE
2-3 TBSP COLD PRESSED AVOCADO OR EXTRA VIRGIN COCONUT OIL
1 SMALL RED ONION, CHOPPED
1 TSP MINCED GARLIC
8 CURLY OR TUSCAN KALE LEAVES, STEMS REMOVED, & LEAVES CHOPPED
2 CUPS CHOPPED CARROTS
4 CUPS BROTH (I LIKE TO USE CHICKEN BONE BROTH)
1-14OZ CAN OF FULL FAT COCONUT MILK (avoid using coconut “beverage”)
½ TSP RED PEPPER FLAKES
* If you can’t find riced cauliflower, or prefer to make your own, it’s very easy. This recipe takes about 1 large head of cauliflower (organic). Remove the leaves, and trim the dry part of the stem, cut into large chunks. Using a large food processor with the shredder attachment, process all of the cauliflower, including stems.
INSTRUCTIONS
Heat a large pot or enameled Dutch oven over medium heat. Once heated, add 2 TBSP of avocado or coconut oil.
Add the riced cauliflower, curry seasoning, garlic powder, cumin, paprika, salt, and black pepper. Sauté until cauliflower just begins to soften.
Add the remaining oil if additional cooking fat is needed, then add the onion and minced garlic, sauté until onion begins to soften.
Increase heat to high, and add the kale, carrots, broth, coconut milk, and chili flakes. Bring to a boil.
Once boiling, reduce heat to medium-low, and let simmer for 20 minutes.
Enjoy with your favorite toppings! Or allow to cool, then freeze in single serving portions for enjoying later.
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