Curried Cauliflower Soup with Kale

Seriously, this is delicious and easy and worth it!

I made a few batches and threw them into mason jars for later consumption.


  • 5 cups of cauliflower florets 
  • 2- 3 tbsp curry powder or curry seasoning
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 2-3 tbsp olive oil for roasting
  • 3/4 cup red onion chopped
  • 1 tsp minced garlic
  • 2 tsp olive oil or avocado oil
  • 8 kale leaves with stems removed and chopped
  • 2 cups chopped carrots
  • 5 cups broth (vegetable or chicken if not vegan)
  • 1/2 tsp red pepper or chili flakes 
  • 1/2 tsp black pepper
  • Salt to taste


  1. Preheat oven to 400F. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
  2. Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked (even slightly under cooked). Remove and set aside.
  3. While the cauliflower is cooling, prep the rest of your veggies.
  4. Next, place cauliflower florets in a blender and pulse a few times until the cauliflower is chopped.
  5. Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot. Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragrant.
  6. Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
  7. Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
  8. Add dash of sea salt if desired once ready to serve. 

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