Cauliflower and Kale Curry Soup is just the thing to get you back on track with healthy eating after the holidays and will most certainly awaken those lazy winter taste buds!
Curry is a new flavour profile to our home. I haven’t really cooked with it too much at all, but we all love the flavour so much, it’s becoming a regular taste that we all crave from time to time. Of course, the icing on the cake is that both John.e and McKenna love it – which makes my life easier, because curry loves vegetarian cuisine.
I’ve featured many cauliflower recipes on my blog, mostly in whole form, so it should come as no secret that I love to incorporate one of my favourite vegetables into soup form as well. Along with the chopped kale and the onions and garlic, this soup will surely become one of your favourites too.
As you can see from the photos, this soup looks like a cream soup, but I assure you, Dear Reader, there is no dairy at all in this soup. I’ve kept this particular soup recipe as clean as I possibly could, using only great ingredients and seasonings.
In fact, Cauliflower and Kale Curry Soup would make a great meal-substitute for a detox option. Throw away that cabbage soup diet plan and get some great tasting soup in your body instead!
Not only is this soup delicious, it’s also vegetarian, vegan, paleo, and Whole 30 compliant as well! How’s that for good for you!?
Cauliflower and Kale Curry Soup is a warm and hearty soup, full of healthy ingredients and the goodness your body needs to fight seasonal colds. I think this might be my new cold medication.
Speaking of cold medication, here’s a tidbit of information for you, Dear Reader. I have the most insane reaction to any cold medication in syrup form. You know the ones I’m talking about – the cough suppressant type? I’ve tried different brands, but they all have the same reaction. They make me hallucinate!
Now, I’m deathly afraid of anything drug related. In fact, at the time I’m writing this post, I’m in my 40s and I have NEVER tried anything drug related, with the exception of a cigarette. I don’t even drink! I have this need/desire to be in full control of my mind/actions at all times.
So, the cough syrup throws me for a loop. I will only take it if I absolutely have to, and I’ll only take it if I can be guaranteed that someone I trust completely is going to keep me doing something stupid. What do I hallucinate, you ask?
Well, one time, I truly believed that I had to fill in for Lady Gaga, because she had to go and take the place of the Statue of Liberty. It was so real and vivid that years later, I can still feel the anxiety when I talk about it!
So, I think I’ll stick to Cauliflower and Kale Curry Soup. I’ll eat it extra hot to sooth my cold-related aches and pains. The cough syrup can stay on the shelf at the pharmacy!
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Cauliflower and Kale Curry Soup
- 1 large cauliflower, cut into small florets
- 4 tablespoons curry powder
- ½ teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion, minced
- 3 cloves garlic, minced
- 3 cups frozen chopped kale
- 2 large carrots, peeled and finely chopped
- 4 cups vegetable broth
- 4 cups water
- 1 pinch dried red chili flakes
- 2 cups green peas, frozen
- ¼ cup fresh parsley, chopped
- In a heavy-bottom pan, add the olive oil and onion; saute the onion for 5 minutes on medium heat.
- Add the minced garlic and saute for 2 minutes.
- Pour in the broth and water, add the cauliflower florets, frozen kale, and carrots. Also add the salt, black pepper, cumin, paprika, curry powder, and dried red chili flakes. Increase the heat to medium-high and bring the mixture to a low boil. Simmer for 30 minutes, covered.
- At this point, taste to see if the carrots and cauliflower are cooked. Sometimes, carrots can take a little longer to cook. If cooked, move on to the next step, otherwise, continue to simmer for another few minutes.
- Once cooked, remove about half of the hot soup and transfer to a blender. Carefully puree the hot soup and pour it back into the pot with the un-pureed soup. Stir to combine.
- Stir in the fresh chopped parsley and frozen green peas. Stir, cover, and simmer for 5 minutes.
- Serve immediately, garnished with fresh parsley. (Optional)
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