This Curried Cauliflower Rice Kale Soup is the most re-pinned recipe across all my food and drink boards. I’ve been dying to try it out, and it’s finally time. I love curried anything, but vegetables are always a favorite. It’s not that I especially like them or am good at making them. The opposite is true, and mostly because I’m not very creative with cooking them. This soup is going to be a totally new style for me, and I’m really excited to give it a try!
This post was originally published on January 22, 2018. The text and photos were updated on August 4, 2021. The review and rating have not been changed.
This curried cauliflower rice kale soup is a crowd pleaser for everyone. It’s Paleo, and vegan, and dairy free, and gluten-free, and all those dietary labels. But in all honestly, when it comes down to it, this soup is just a healthy recipe packed with real food. Big bold and hearty flavors and yet still healthy.
The ingredients list for this recipe is a little long, but don’t let that put you off. About half of the list is dry spices and olive oil. I had all those in my pantry and had to shop for the vegetables, broth (I used chicken), and almond milk.
There are tons of regional variations on curry powder since it’s a blend of several spices. I had Badia Jamaican-style curry powder on hand, so naturally, that’s what I used. The link goes to a very large container of curry powder, but it’s all I could find to show the brand I used. My local grocery store stocks much smaller containers in case you don’t frequently use curry powder.
The ingredients list 5-6 cups of cauliflower florets. That sounded like a lot to me, so I bought 2 heads of cauliflower to be on the safe side. I roasted it all and ended up with 4 cups of riced cauliflower plus enough leftover to use as a side for another meal. I’d say I used 1 1/2 of the 2 heads of cauliflower. When I decided t redo the photos for this post, I used 1 head of cauliflower, and it was plenty.
Lastly, this recipe calls for 2 cups of chopped carrots. I used 7 carrots for my soup, most of a bag of medium to large carrots. I have also used leftover baby carrots, but it takes a lot more chopping that way.
I spent 1 hour 6 minutes on my curried cauliflower soup. A lot of what I consider prep work is done while the cauliflower is roasting in the oven and cooling, so I wasn’t really able to separate the times for prep and cooking.
I did spend about 10 minutes cutting up the cauliflower, mixing with the spices, and spreading it onto the sheet pan. The rest of the prep work was done before the cauliflower finished roasting (20 minutes for that).
A few minutes to allow the cauliflower to cool, and it was into my food processor to be riced. This part was crazy easy, and I only had to do a few short pulses.
Another thing I noticed was the broth didn’t cover the chopped kale and carrots when I added them to the pot in Step 9. The kale took up most of the room but wilted the longer it cooked. I made sure to stir several times during cooking to ensure everything cooked evenly.
In the end, this soup had a ton of vegetables, but not a lot of broth. It made for a hearty soup with just enough broth to dip my bread in (and I highly recommend serving this soup with a side of bread!).