Cauliflower and Kale Curry Soup
This makes a total of 4 servings of Cauliflower and Kale Curry Soup. Each serving comes out to be 232 calories, 16.2g fats, 10.4g net carbs, and 6.1g protein.
Ingredients
- 5 cup cauliflower florets
- 3 tablespoon curry powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon paprika
- ⅓ teaspoon salt
- 4 tablespoon olive oil
- ¾ cup red onion diced
- 3 ounce carrot chopped
- 4 cup vegetable broth
- 1 cup unsweetened almond milk
- ½ teaspoon crushed red pepper flakes
- 3 cup kale chopped
- salt and pepper To taste
Instructions
- Preheat oven to 400°F. Gather ingredients together.
- Add the cauliflower, curry powder, garlic, cumin, paprika, salt, and most of the olive oil to a bowl. Toss to coat the cauliflower evenly.
- Spread the cauliflower out on a baking sheet. Roast for 25 minutes or until tender, but still quite firm. Take out of the oven and allow to cool.
- Once cooled, chop the cauliflower in a food processor until it has a rice-like consistency.
- In a large stock pot add the remaining oil, the onions, and the minced garlic. Cook until the onions begin to soften.
- Add the broth, almond milk, vegetables, and red chili pepper flakes.
- Bring the soup to a boil, then turn down and simmer for 20 minutes.
- Season with salt and pepper to serve.
Nutrition
Calories: 232kcalCarbohydrates: 10.4gProtein: 6.1gFat: 16.2g