Curried Cauliflower And Kale Soup Recipe
Soul-nourishing and heart-warming, this curried cauliflower and kale soup will save the day with notes of turmeric along with hints of cumin and fresh ginger.
Servings 4 people
Calories 332kcal
Cost 5
Ingredients
- 1 head of cauliflower chopped into florets
- 1 bunch of kale stems removed, and chopped
- 2 to 3 carrots diced
- 1 yellow onion diced
- 1 tbsp. fresh ginger minced
- 2 garlic cloves minced
- 2 tbsp. curry powder
- 1 tsp. turmeric powder
- ½ tsp. cumin powder
- ½ tsp. paprika
- 2 to 3 cups vegetable stock
- 1 cup coconut milk
- 4 tbsp. coconut oil
- Sea salt and freshly ground black pepper
Instructions
- Melt coconut oil in a pot over medium heat.4 tbsp. coconut oil
- Add the onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes.1 yellow onion, 2 garlic cloves, 1 tbsp. fresh ginger
- Add the cauliflower florets and carrots; cook everything for 4 to 5 minutes, stirring occasionally.1 head of cauliflower, 2 to 3 carrots
- Sprinkle in the spices: curry, turmeric, cumin, paprika, sea salt, and black pepper; give everything a good stir.2 tbsp. curry powder, 1 tsp. turmeric powder, ½ tsp. cumin powder, ½ tsp. paprika, Sea salt and freshly ground black pepper
- Pour in the vegetable stock and toss in the kale.2 to 3 cups vegetable stock, 1 bunch of kale
- Cover and cook over low heat until all vegetables are soft, 15 to 20 minutes.
- Blend the soup using an immersion blender to desired consistency.
- Pour in the coconut milk, give another quick blend, and cook until everything is nice and warm.1 cup coconut milk
- Adjust the seasoning and serve.Sea salt and freshly ground black pepper
Nutrition
Calories: 332kcal | Carbohydrates: 21g | Protein: 6g | Fat: 29g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 540mg | Potassium: 847mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2748IU | Vitamin C: 87mg | Calcium: 134mg | Iron: 6mg