Curried Cauliflower Soup
Ingredients
The vegetables
-
5 to 6
cups
cauliflower florets
-
1
small
onion
-
1
teaspoon
minced garlic
-
8
leaves
kale (ribs removed and chopped)
-
2
large
carrots
The spices
-
2 to 3
tablespoons
curry powder
-
1
teaspoon
garlic powder
-
½
teaspoon
cumin
-
½
teaspoon
paprika or smoked paprika
-
½
teaspoon
kosher salt
-
½ to 1
teaspoon
red pepper flakes
-
½
teaspoon
coarse ground black pepper
The liquids
-
3 to 4
cups
vegetable broth
-
1
cup
canned coconut milk
-
3
tablespoons
light olive oil
Instructions
- Preheat the oven to 400°F.
- Toss cauliflower florets with spices and oil, then roast for 20 to 22 minutes until tender but slightly undercooked.
- Chop the onion, kale, and carrots while the cauliflower cools.
- If using whole cauliflower, pulse in a food processor until it resembles rice.
- In a large pot, sauté onion and minced garlic in oil until fragrant.
- Add broth, coconut milk, carrots, kale, cauliflower rice, and remaining spices to the pot.
- Bring to a boil, then reduce heat and simmer for about 20 minutes until the vegetables are cooked.
- Taste and adjust seasonings if necessary before serving.
Nutrition Facts (estimated)
Servings
6
Calories
216
Total fat
14.5g
Total carbohydrates
21.3g
Total protein
4.7g
Sodium
702.2mg
Cholesterol
0mg
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