Creamy Curried Cauliflower and Kale Soup with Coconut Milk

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Creamy Curried Cauliflower and Kale Soup with Coconut Milk

A warming, velvety soup loaded with vibrant flavors, hearty vegetables, and the creamy richness of coconut milk. This nutrient-packed dish is perfect for cozy nights and works beautifully as a main or starter.

Ingredients

Vegetables and Aromatics

  • 1 head of cauliflower, chopped into florets
  • 1 bunch of kale, stems removed and leaves chopped
  • 2-3 carrots, diced
  • 1 yellow onion, diced
  • 1 tablespoon fresh ginger, minced
  • 2 garlic cloves, minced

Spices and Flavorings

  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • Sea salt and freshly ground black pepper, to taste

Liquids and Fats

  • 2-3 cups vegetable stock (adjust for desired thickness)
  • 1 cup coconut milk (full-fat for creaminess)
  • 4 tablespoons coconut oil

Instructions

Step 1: Sauté the Aromatics

  1. Heat the coconut oil in a large pot over medium heat.
  2. Add the diced onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant and softened.

Step 2: Cook the Vegetables

  1. Add the cauliflower florets and diced carrots to the pot.
  2. Stir occasionally, cooking for about 4-5 minutes, allowing the vegetables to soften slightly.

Step 3: Add the Spices

  1. Sprinkle in the curry powder, turmeric, cumin, paprika, salt, and black pepper.
  2. Mix well to coat the vegetables evenly in the spices, releasing their aroma and enhancing flavor.

Step 4: Add Kale and Simmer

  1. Pour in the vegetable stock and stir to combine.
  2. Add the chopped kale, cover the pot, and reduce the heat to low.
  3. Let the soup simmer for 15-20 minutes until the vegetables are tender.

Step 5: Blend and Add Coconut Milk

  1. Use an immersion blender to puree the soup directly in the pot to your preferred consistency (smooth or slightly chunky).
    • Alternatively, blend the soup in batches using a blender, then return it to the pot.
  2. Stir in the coconut milk and cook for an additional 2-3 minutes until heated through and creamy.

Step 6: Taste and Serve

  1. Taste the soup and adjust the seasoning with more salt or pepper if needed.
  2. Serve hot, garnished with kale, a sprinkle of paprika, or a drizzle of coconut milk for extra flair.

Additional Tips

  • For Extra Protein: Add chickpeas or tofu for a heartier soup.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Toppings: Toasted nuts or seeds, like pumpkin seeds or almonds, add a delightful crunch.

Nutrition (Per Serving)

  • Calories: ~230
  • Protein: 6g
  • Fat: 16g
  • Carbohydrates: 18g

Enjoy this wholesome, flavorful soup that’s both comforting and nourishing!

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