Kale Soup With Curried Cauliflower Rice
"I think my new favorite color might be yellow. I mean Gold! Cause golden food makes you "glow." Right? Yes! This Curried Cauliflower Rice kale Soup is one POT OF GOLD! See what I did there? Seriously y'all! An easy paleo soup recipe for a nutritious meal-in-a-bowl.  Bowl recipes are my jam! Vegan and Whole30 friendly! Yeeeeehaw!!"
-- @cottercrunch
Recipe Intro From cottercrunch

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!



Prep time 30mins
Cook time 20mins
Serves or Makes: 4


  • 5 - 6 cups of cauliflower florets (about 3-4 cups when “riced’)
  • 2 - 3 tbsp curry powder or curry seasoning
  • 1 teaspoon garlic powder
  • 1/ 2 teaspoon cumin
  • 1/ 2 teaspoon paprika
  • 1/ 4 teaspoon sea salt
  • 2 - 3 tbsp olive oil, for roasting
  • 3/ 4 cup diced red onion
  • 1 teaspoon minced garlic
  • 2 teaspoon olive oil or avocado oil
  • 8 kale leaves with stems removed and chopped
  • 2 cups carrots, chopped
  • 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 teaspoon red pepper or chili flakes (use less if you don’t want it as spicy)
  • 1/ 2 teaspoon black pepper and salt, to taste after cooked