Curried Cauliflower Rice Kale Soup

Curried Cauliflower Rice Kale Soup

Kale soup with curried cauliflower rice is one delightful solid soup formula to keep you warm this season. A simple veggie lover, Whole30-accommodating, paleo soup formula for a nutritious supper in-a-bowl.

Cooked curried cauliflower rice with kale and much more veggies to fill your bowl! You'll need to make this tasty veggie lover kale soup formula over and over!

Soups on you all! I feel like Friday's, amid colder months, ought to be soup days (PHO Sure!). Or then again solid soup days when all is said in done with the goal that you can make a major group and appreciate all end of the week, isn't that so? Like for example… Curried cauliflower rice kale soup. It's superior to Campbell's mmm great. LOL!

Today this Corny Cotter is collaborating with some quite FABULOUS blogger darlings! We're presenting to you a gathering of delectable solid soups to make this season! I'll begin by sharing a little how to video all these AMAZING soups, and afterward we can bounce to my curried cauliflower rice kale soup at then end.

Curried Cauliflower Rice Kale Soup



  • 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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