Description
A hearty and comforting vegan soup made with roasted cauliflower, carrots, and kale, simmered in a creamy, curry-spiced broth. Great for weeknights or make-ahead meals.
Ingredients
- 1 Head Cauliflower
- 2 Tbsp Curry Powder
- 2 Cloves Garlic, crushed
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Sea Salt
- 2 Tbsp Coconut Oil (for roasting)
- 1 Tbsp Coconut Oil (for sautéing)
- 3/4 Red Onion, finely chopped
- 3 Carrots, sliced
- 1 Clove Garlic, crushed
- 3–4 Cups Vegetable Broth
- 1 Cup Unsweetened Almond Milk
- 4 Kale Leaves, chopped (stems removed)
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Black Pepper
- Sea Salt to taste
Instructions
- Roast cauliflower with 2 Tbsp coconut oil, paprika, cumin, and salt at 400°F for 25–30 mins.
- In a pot, sauté red onion in 1 Tbsp coconut oil. Add carrots and garlic; cook for 5 mins.
- Stir in curry powder, turmeric, chili, and pepper. Add roasted cauliflower, broth, and almond milk. Simmer for 20 mins.
- Blend part or all of the soup. Add kale, cook until wilted. Season and serve hot.
Notes
- Use an immersion blender for easy cleanup.
- Add lentils or beans for extra protein.
- Store leftovers in the fridge or freezer for easy meals later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes