Curried Cauliflower Rice Kale Soup {Paleo, Vegan Friendly}

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.

NOTES

Notes on making cauliflower rice -> If you don’t have a food processor, just finely chop the cauliflower. You can also buy pre riced cauliflower and roast it. Be sure not to over process the cauliflower when cooked. You don’t want to make a puree. Just lightly chop.

Feel free to use other veggies besides kale and carrots. All work great.

I found that almond milk works great in this recipe. Keeps it light and smooth. Cashew and coconut milk work as well.

If you are not paleo or vegan, you can add other toppings such as crackers, nuts, cheese, etc. You can also add in cooked chicken or meat.