curried cauliflower rice kale soup {paleo, vegan friendly} #Vegetarian #Veggies

curried cauliflower rice kale soup {paleo, vegan friendly} #Vegetarian #Veggies

Kale soup with curried cauliflower rice is one tasty solid soup formula to keep you warm this season. A simple vegetarian, Whole30-accommodating, paleo soup formula for a nutritious dinner in-a-bowl. Cooked curried cauliflower rice with kale and much more veggies to fill your bowl! You'll need to make this scrumptious veggie lover kale soup formula over and over! Veggie lover and Whole30 agreeable!

The extraordinary thing about this cauliflower and kale soup formula is that you don't need to make genuine rice. Nope, it's that simple! We're making cauliflower rice. Simmered curried cauliflower rice. What's more, it truly takes around 20 minutes to make the "rice," at that point you toss it in the soup alongside all the rest fixings. Those POWER supplement fixings like kale, CURRY, and juices.

This curried cauliflower rice kale soup is a group pleaser for everybody. It's Paleo, and veggie lover, and dairy free, and without gluten, and every one of those dietary names. In any case, in all truly, regardless of anything else, this soup is only a sound formula stuffed with genuine nourishment. Huge intense and generous flavors yet still sound.


curried cauliflower rice kale soup {paleo, vegan friendly} #Vegetarian #Veggies


  • 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.


  1. preheat oven to 400F.
  2. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
  3. Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly under cooked.
  4. Remove and set aside.
  5. While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
  6. Next place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is chopped or “riced.” See picture in post.
  7. Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
  8. Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragant.
  9. Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
  10. Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked. .
  11. Add dash of sea salt if desired once ready to serve.
  12. Garnish with herbs and nut/seed crackers crumbles..
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  1. I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at Is it alright if I share this link to your recipe?