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Curried Cauliflower And Kale Soup

Curried Cauliflower and Kale Soup for a Cozy, Nourishing Bowl

Enjoy a warm bowl of Curried Cauliflower and Kale Soup, a nourishing blend of tender veggies, aromatic spices, and rich coconut milk for a cozy dining experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Paleo, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 head Cauliflower Can be substituted with broccoli
  • 2 cups Kale Swiss chard can be used as an alternative
  • 2 cups Carrots Can be replaced with sweet potatoes
  • 1 medium Yellow Onion White or red onions can be used
  • 1 tablespoon Fresh Ginger Ground ginger can be a substitute
  • 3 cloves Garlic Garlic powder can be used as an alternative
For the Spices
  • 2 tablespoons Curry Powder Use a different curry blend if desired
  • 1 teaspoon Turmeric Powder Fresh turmeric can be a substitute
  • 1 teaspoon Cumin Powder Coriander can be swapped for a different spice note
  • 1 teaspoon Paprika Smoked paprika can add a delightful flavor
For the Broth and Creaminess
  • 4 cups Vegetable Stock Chicken stock can be used for a non-vegan option
  • 1 can Coconut Milk Almond milk can be used as a lighter alternative
For Cooking
  • 2 tablespoons Coconut Oil Olive oil can be used if preferred

Equipment

  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of coconut oil in a large pot over medium heat.
  2. Add one diced yellow onion, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Sauté for 2-3 minutes until fragrant.
  3. Stir in 4 cups of cauliflower florets and 2 cups of sliced carrots. Sauté for 4-5 minutes, stirring occasionally.
  4. Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of paprika, along with a pinch of sea salt and black pepper. Stir well and sauté for another minute.
  5. Pour in 4 cups of vegetable stock and add 2 cups of chopped kale. Cover and reduce heat to low, simmering for 15-20 minutes.
  6. Use an immersion blender to puree the soup to the desired consistency.
  7. Stir in one can of coconut milk, and blend again if needed for creaminess.
  8. Ladle soup into bowls and garnish with fresh cilantro or lime if desired. Enjoy!

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 5000IUVitamin C: 80mgCalcium: 100mgIron: 3mg

Notes

For added flavor, consider letting the soup simmer longer and adjust spices according to your preference. Garnish with fresh cilantro or yogurt for extra richness.

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