Curried Cauliflower Rice Kale Soup {Paleo, Vegan}

cottercrunch.com

Marie Schembri Santiago

5 to 6 cups of cauliflower florets (about 3 to 4 cups when "riced')

2 to 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)

1 tsp garlic powder

½ tsp cumin

½ tsp paprika

¼ tsp sea salt

2 to 3 tbsp olive oil for roasting

¾ 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).

½ tsp red pepper or chili flakes (use less if you don't want as spicy)

½ tsp black pepper

salt to taste after cooked.

Directions at cottercrunch.com

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