Curried Cauliflower and Kale Soup Recipe
This Curried Cauliflower Soup with Kale is a hearty, flavorful, and nourishing recipe that marries the earthy taste of roasted cauliflower with fragrant curry spices. Enhanced with nutrient-rich kale and creamy coconut milk, this soup is both comforting and vibrant, perfect for a wholesome lunch or dinner. Roasting the cauliflower before blending adds depth to the flavors while the kale and carrots contribute texture and color.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Vegetarian, Modern American with Indian influence
- Diet: Vegetarian
Ingredients
Main Ingredients
- 5 to 6 cups (600 grams) cauliflower florets (about 1 medium cauliflower)
- 2 to 3 tablespoons curry powder, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika or smoked paprika
- 1/2 teaspoon kosher salt
- 3-4 tablespoons light olive oil, divided
- 1 small onion, chopped (¾ cup)
- 1 teaspoon minced garlic (about 2 cloves)
- 8 kale leaves, ribs removed and chopped (about 3 to 4 packed cups) or substitute with baby spinach
- 2 large carrots, peeled and chopped (about 1 1/4 to 1 1/2 cups)
- 3 to 4 cups vegetable broth
- 1/2 to 1 teaspoon red pepper flakes, to taste
- 1/2 teaspoon ground black pepper
- 1 cup canned coconut milk or coconut milk lite
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup and to prevent curry stains if your curry powder contains turmeric.
- Season Cauliflower: In a small bowl, toss the cauliflower florets with curry powder, garlic powder, cumin, paprika, kosher salt, and 1 to 2 tablespoons of light olive oil until evenly coated.
- Roast Cauliflower: Spread the seasoned cauliflower evenly on the prepared baking sheet. Roast in the preheated oven for 20 to 22 minutes until the florets are tender but still slightly firm. Remove from oven and allow to cool.
- Process Cauliflower: Transfer the cooled cauliflower to a food processor and pulse several times until it resembles coarse rice. Set aside.
- Sauté Aromatics: Heat 1 tablespoon of light olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and fragrant. Add minced garlic and cook for 1 to 2 minutes, stirring continually to avoid burning. Scrape up any browned bits from the bottom of the pot.
- Cook Carrots: Add the chopped carrots to the pot. If needed, add a little more oil. Cook for another 3 to 4 minutes, stirring occasionally until they begin to soften and develop flavor.
- Add Broth and Greens: Pour in 3 to 4 cups of vegetable broth, then add the chopped kale, red pepper flakes, and ground black pepper. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 15 minutes until the carrots and kale are tender.
- Combine and Simmer: Stir in 1 cup of canned coconut milk and the roasted cauliflower rice. Continue simmering the soup for another 5 minutes to warm through and allow the flavors to meld.
- Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt, curry powder, or spices to your preference.
- Store: Transfer the soup to an airtight container and refrigerate. It will keep well for up to 3 days.
Notes
- Using parchment paper on the roasting sheet helps prevent staining from the curry powder, especially if it contains turmeric.
- You can substitute kale with baby spinach if preferred.
- Coconut milk lite can reduce fat content if desired.
- Adjust the amount of curry powder and red pepper flakes to suit your heat and flavor preference.
- This soup can be blended further for a smoother texture if desired, but it works well with a chunkier consistency.
