Curried Cauliflower Rice Kale Soup

Ingredients

• Cauliflower

  Raw

  5 cup chopped, or 535g

• Curry powder

  Spices

  3 tbsp or 19g

• Garlic powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Garlic

  Raw

  1 tsp or 3g

• Kale

  Raw

  4 cup, chopped or 268g

• Carrots

  Raw

  2 cup chopped or 256g

• Vegetable Broth

  Organic - 365 Everyday Value

  4 cup or 960g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Preheat oven to 400F.
2. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 2 tbsp of the 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. Remove and set aside.
4. While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
5. Next place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is "riced" (chopped into rice-sized pieces).
6. Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot. Place onion, remaining oil, and minced garlic in large stock pot. Saute for 5 minutes until fragrant.
7. Next add in your broth, coconut milk, veggies, cauliflower "rice," and the red chili pepper and black pepper.
8. 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. Salt to taste, then serve.

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