curried cauliflower rice kale soup {paleo, vegan friendly}

INGREDIENTS

  • 5-6 cups of caulìflower florets (about 3-4 cups when “rìced’). See notes.
  • 2- 3 tbsp curry powder or curry seasonìng (turmerìc should ìs usually ìncluded ìn the curry seasonìng/powder)
  • 1 tsp garlìc powder
  • 1/2 tsp cumìn
  • 1/2 tsp paprìka
  • 1/4 tsp sea salt
  • 2-3 tbsp olìve oìl for roastìng
  • 3/4 cup red onìon chopped
  • 1 tsp mìnced garlìc
  • 2 tsp olìve oìl or avocado oìl
  • 8 kale leaves wìth stems removed and chopped
  • 2 cups (5oz) chopped carrots
  • 4 cups broth (vegetable or chìcken ìf not vegan)
  • 1 cup almond mìlk or coconut mìlk (the drìnkìng kìnd works best and ìs smoother).
  • 1/2 tsp red pepper or chìlì flakes (use less ìf you don’t want as spìcy)
  • 1/2 tsp black pepper
  • salt to taste after cooked.
    curried cauliflower rice kale soup {paleo, vegan friendly}

INSTRUCTIONS

  1. preheat oven to 400F.
  2. ìn a small bowl, toss your caulìflower florets wìth the curry powder, garlìc powder, cumìn, paprìka, salt, and 3 tbsp oìl.
  3. Spread the caulìflower florets on a bakìng dìsh or roastìng pan. Place ìn oven and roast for 20 -22 mìnutes untìl tender but not overcooked. slìghtly under cooked.
  4. .....
  5. .....
  6. Get full recipe >> CLICK HERE


source http://www.somanyrecipes.info/2019/02/curried-cauliflower-rice-kale-soup.html

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