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

  From bouillons. Low sodium

  4 cup or 960g

• Coconut milk

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

  1 cup or 226g

• 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 400°F.
2. Toss cauliflower florets with curry powder, garlic powder, cumin, paprika, salt, and 2 tbsp of the oil in a small bowl.
3. Spread the cauliflower on a baking dish and roast for 20-22 minutes until tender but slightly undercooked. Remove and set aside.
4. While the cauliflower cools, chop the rest of your veggies.
5. Pulse the cauliflower florets in a food processor or blender until "riced".
6. In a large stock pot, sauté onion, remaining oil, and minced garlic for 5 minutes until fragrant.
7. Add broth, coconut milk, veggies, cauliflower "rice," red chili pepper, and black pepper. Bring to a quick boil, then simmer for 20 minutes until veggies are cooked. Salt to taste, then serve.

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• Asian Noodle Salad
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