Tuesday, March 12, 2019

curried cauliflower rice kale soup



curried cauliflower rice kale soup 


 

 

Curried Cauliflower Rice Kale Soup is an easy paleo soup recipe and nutritious meal-in-a-bowl. Roasted curried cauliflower “rice” with kale and even more veggies to fill your bowl! A delicious vegetarian soup to make again again!  Vegan and Whole30 friendly!

 

INGREDIENTS

·         5-6 cups of cauliflower florets (about 3-4 cups when “riced’). See notes.
·         2- 3 tbsp curry powder or curry seasoning (turmeric should is usually 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 don’t want as spicy)
·         1/2 tsp black pepper
·         salt to taste after cooked.

INSTRUCTIONS

1.    preheat oven to 400F.
2.    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. slightly under cooked.
4.    ........................................
5.    .....................................................
Full Instruction : Click Here