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Healthy Curried Cauliflower "Rice" Soup

Healthy Curried Cauliflower “Rice” Soup – This immune boosting Curried Cauliflower “Rice” soup is an easy-to-prepare dish that is packed full of ingredients to support your immune system through this winter season. {Vegetarian, Vegan, Clean Eating}
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Dish, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 231kcal


  • 2 Tbsp curry powder
  • 1 tsp turmeric powder
  • ½ tsp cumin
  • ½ tsp paprika
  • Pinch of red pepper flakes
  • 3 cups cauliflower rice or one head of cauliflower *
  • 1 Tbsp olive oil or butter, ghee, or coconut oil
  • 1 small onion chopped (about 1/2 cup)
  • 2 cloves garlic minced
  • 3 carrots diced (about 1 cup)
  • 3 stalks celery diced
  • 1 inch knob fresh ginger grated (optional)
  • 4 cups vegetable broth low-sodium ( or chicken broth)
  • 1 cup coconut milk Thai- from the can
  • 1 bunch kale Dino/Lacinato stems removed and chopped ( about 2 cups) or 2 cups fresh spinach
  • Salt & pepper to taste
  • Fresh cilantro and roasted peanuts for garnish optional


  • In a medium bowl combine curry, turmeric, garlic powder, cumin, paprika and red pepper flakes. Add cauliflower rice and mix to coat. Set aside.
  • Heat olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and sauté until onions become transparent (about 5-6 minutes). Add cauliflower and cook for 2 minutes. Stir in carrots, celery and ginger. Add broth, bring to a boil, then turn down heat and allow to simmer (covered) until veggies are tender ( about 15- 20 minutes).
  • Add coconut milk and chopped kale and continue to cook until kale is wilted and bright green ( about 2 minutes). Salt and pepper to taste. Serve in bowls and garnish with fresh cilantro and chopped peanuts.


* If you are unable to find already prepared cauliflower rice you can cut one head of cauliflower into florets and working in batches add florets to a blender or food processor and pulse to create the cauliflower "rice".
Frozen vegetables can be substituted for any or all vegetables listed in recipe. No need to thaw just add according to recipe directions. It may take a few minutes longer for soup to heat up.


Serving: 1serving | Calories: 231kcal | Carbohydrates: 22.7g | Protein: 4.7g | Fat: 14.2g | Saturated Fat: 9.6g | Sodium: 265.6mg | Fiber: 6.1g | Sugar: 9.2g