Curried Cauliflower Rice and Kale Soup

Chef Deanna made this for our Paleo class in the Next Course and pretty much every one licked their bowls. It has become a staple in our house since we are trying to be more plant based. Give it a try next time you are looking for a warming soup on cold nights!

Serves 4

Curried Cauliflower Rice and Kale Soup

Print Recipe

• CourseAppetizers

Curried Cauliflower Rice and Kale Soup Print Recipe CourseAppetizers

Ingredients

• 1 tsp HOT CURRY
• 2 tbsp MTOO Harissa Olive Oil
• 1 small onion chopped
• 2 cloves Garlic minced
• 1 head of cauliflower
• 3 carrots diced
• 1-2 inch pieces fresh ginger peeled and grated
• 3 cups broth bone broth OR vegetable broth
• 2 cups lacintao kale tough ribs removed and sliced thin
• 1 cup full fat coconut milk
• salt to taste
• cilantro
• lemon wedges

Servings:

Instructions

1. Heat Harissa oil in large soup pot and sauté onions until translucent. Add garlic and hot curry and cook another 30 seconds to bloom spices.
2. While onions are cooking, roughly chop cauliflower and pulse in batches in food processor into course rice-like texture. Do not over process or it will become mushy.
3. Stir in cauliflower, carrots, and ginger. Add broth, bring to boil, then turn down heat and allow to simmer, covered, until veggies and tender.
4. Add coconut milk and kale. Continue to cook until kale is wilted and bright green. Season to taste and garnish with cilantro and lemon.

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