Curried cauliflower rice kale soup

Curried cauliflower rice kale soup blends the robust flavours of curry and garlic with nutritious vegetables in a creamy coconut base. This hearty dish is perfect for warming up on cooler days.

26 Jan 2026
Cook time 45 min
Prep time 10 min

Ingredients:

5 cups cauliflower
3 tbsp curry powder
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp salt
3 tbsp olive oil
3/4 cup onion
1 tsp garlic
4 cups kale
2 cups carrots
4 cups vegetable broth
1 cup coconut milk
1/2 tsp red pepper (spice)
1/2 tsp black pepper
1 dash salt

Curried cauliflower rice kale soup is a delicious, nutritious, and comforting dish that's perfect for any meal. Combining the robust flavors of curry and garlic with the wholesome goodness of cauliflower, kale, and carrots, this soup offers a delightful blend of spices and creamy texture from coconut milk. This recipe is not only packed with flavor but also offers a healthy option for those who are looking to enjoy a warm, hearty soup.

Instructions:

1. Prepare the Cauliflower Rice:
- Start by cutting the cauliflower into florets. Place the florets in a food processor and pulse until the texture resembles rice. Alternatively, you can use store-bought cauliflower rice.

2. Mix the Spices:
- In a small bowl, mix together the curry powder, garlic powder, ground cumin, paprika, and 1/4 tsp salt. Set aside.

3. Cook the Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until it becomes translucent.
- Add the minced garlic and cook for another minute, stirring constantly to avoid burning.

4. Add the Spices:
- Stir the mixed spices into the cooked onions and garlic. Cook for another 2 minutes to let the spices become fragrant.

5. Add the Vegetables:
- Add the cauliflower rice, chopped kale, and diced carrots to the pot. Stir well to combine the vegetables with the spice mixture.

6. Pour the Broth:
- Pour in the vegetable broth and bring the mixture to a boil. Once it reaches a boil, reduce the heat and let it simmer for about 15-20 minutes, until the carrots are tender and the flavors meld together.

7. Add Coconut Milk and Seasonings:
- Stir in the coconut milk, red pepper flakes, black pepper, and a dash of salt. Let it simmer for another 5 minutes, allowing the flavors to marry.

8. Final Adjustments:
- Taste the soup and adjust the seasoning with additional salt or spices if needed.

9. Serve the Soup:
- Ladle the hot soup into bowls and serve immediately. Optionally, garnish with a sprinkle of fresh herbs or a drizzle of extra coconut milk for added richness.

Enjoy a bowl of curried cauliflower rice kale soup as a satisfying meal that warms both the body and the soul. This recipe is a great way to pack vegetables into your diet while enjoying the rich, spicy flavors. Whether serving it as a main course or a hearty appetizer, this soup is sure to become a favorite in your home.

Curried cauliflower rice kale soup FAQ:

What is the best way to store leftovers of this soup?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it on the stovetop over low heat or in the microwave until heated through.

Can I use fresh cauliflower instead of frozen for this recipe?

Yes, you can use fresh cauliflower. Just cut it into florets and pulse it in a food processor until it resembles rice. If you prefer a chunkier texture, you can also roast the florets directly.

How do I know when the carrots are done cooking in the soup?

The carrots are done when they are tender and easily pierced with a fork. This usually takes 15-20 minutes of simmering.

What can I substitute for coconut milk in this recipe?

You can substitute coconut milk with another non-dairy milk like almond or soy milk for a lighter option, but keep in mind that the soup may lose some creaminess and flavor.

What size pot is recommended for making this soup?

A large pot or Dutch oven (about 6-8 quarts) is recommended to comfortably hold all the ingredients and allow for even cooking.

Cooking Tips:

- For a smoother texture, you can blend the soup before adding the kale and then simmer until the kale is tender.

- If you prefer a spicier kick, increase the amount of red pepper or add a diced chili pepper.

- To save time, use pre-riced cauliflower available in most grocery stores.

- For added protein, consider tossing in some cooked chickpeas or lentils.

- Garnish with fresh cilantro or a squeeze of lime juice for a burst of freshness before serving.

Nutrition Facts

4 Servings
Calories 270kcal
Protein 8g
Carbohydrates 27g
Fiber 11g
Sugar 11g
Fat 27g

Curried cauliflower rice kale soup