Curried Cauliflower Rice Kale Soup {Paleo, Vegan}

cottercrunch.com

kgswick

5 to 6 cups of cauliflower florets (about 3 to 4 cups when “riced’). See notes.

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

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer