Description
This vegan kale soup has healthy curried vegetables and cauliflower rice, and it tastes delicious! Make this nourishing Whole30 soup recipe to keep you warm this season. Gluten free, dairy free, keto, and paleo, too.
Ingredients
- 5 to 6 cups (600 grams) cauliflower florets (about 1 medium cauliflower) *see notes
- 2 to 3 Tablespoons curry powder, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika or smoked paprika
- 1/2 teaspoon kosher salt
- 3-4 Tablespoons light olive oil, divided
- 1 small onion, chopped (3/4 cup)
- 1 teaspoon minced garlic (about 2 cloves)
- 8 kale leaves, ribs removed and chopped (about 3 to 4 packed cups) -or substitute with baby spinach
- 2 large carrots, peeled and chopped (about 1 1/4 to 1 1/2 cups)
- 3 to 4 cups vegetable broth
- 1/2 to 1 teaspoon red pepper flakes, to taste
- 1/2 teaspoon ground black pepper
- 1 cup canned coconut milk or coconut milk lite - * See notes
Instructions
- Preheat the oven to 400°F. If desired, line a large, rimmed baking sheet with parchment paper. For easy clean up or if you’re curry powder contains turmeric, this will help avoid curry powder stains.
- In a small bowl, toss the cauliflower florets with curry powder, garlic powder, cumin, paprika, salt, and 1–2 tablespoons of oil.
- Spread the seasoned cauliflower florets on the sheet pan. Roast for 20–22 minutes, or until tender but slightly undercooked. Remove and set aside to cool.
- Once the cauliflower is cool, add it to the bowl of a food processor, and pulse a few times until it resembles rice. Set aside.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and fragrant. Then, add the minced garlic and cook for 1–2 minutes, stirring frequently to avoid burning. Scrape any brown bits from the pan.
- Add the carrots and additional oil (if needed) and cook for another 3–4 minutes, stirring occasionally to allow them to soften slightly and develop flavor.
- Stir in the broth, kale, red pepper flakes, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 15 minutes, or until the carrots and kale are tender.
- Once the vegetables are cooked, stir in the coconut milk and roasted cauliflower rice. Simmer for an additional 5 minutes to warm through and meld the flavors.
- Taste and adjust seasoning with additional salt and spice if needed.
- Store soup in an airtight container in the fridge for up to 3 days.
Notes
Substitutes – 3 to 4 cups prepared cauliflower rice may be substituted for cauliflower floret. If using frozen cauliflower, first cook it on a lined sheet pan at 400°F for 12-15 minutes. Remove from the oven and let it cool slightly. It should be dried out by this point; if not, gently pat it dry with a paper towel. Next, toss the cauliflower with curry powder, garlic powder, cumin, paprika, salt, and 1 to 2 tablespoons of oil. Return the sheet pan to the oven and bake for another 12-15 minutes, or until golden and browned. Non-dairy milk may be substituted but will not provide the same creamy flavor
Cooking Notes – When preparing the cauliflower rice without a food processor, use a sharp chef’s knife to finely dice the cauliflower. Be sure not to over process the cauliflower as you don’t want to make a puree. Just lightly chop or pulse in the food processor until a rice-like texture.
- Prep Time: 10
- Cook Time: 45
- Category: Soup
- Method: Stovetop
- Cuisine: Indian American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 216
- Sugar: 9 g
- Sodium: 702.2 mg
- Fat: 14.5 g
- Saturated Fat: 5.1 g
- Carbohydrates: 21.3 g
- Fiber: 6.7 g
- Protein: 4.7 g
- Cholesterol: 0 mg
