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curried cauliflower soup in bowl with kale crisps

Super easy curried cauliflower soup with kale crisps

Karon Grieve
A spicy and aromatic vegetable soup packed with flavour and nutrients
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine British
Servings 4 people
Calories 390 kcal

Ingredients
 

  • 1 tbsp olive oil
  • 1 small onion peeled and diced
  • 1 medium cauliflower chopped
  • 1 potato chopped skin on
  • 1 cup kale
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • 400 g can coconut milk
  • 200 ml vegetable stock
  • 2 cups kale
  • 1 tsp chilli flakes
  • 1 tsp olive oil
  • salt and pepper to taste
Metric - US Customary

Instructions
 

  • saute the onion in the oil in a pan for 5 minutes then add the spices to combine
  • add the cauliflower and potato and stir well
  • pour in the stock and coconut milk stir well and simmer for 20 minutes
  • add kale and simmer for another 10 minutes
  • blitz with a hand blender but leave some texture and season to taste

Kale crisps

  • preheat oven to 200C
  • Remove stalks from kale and massage olive oil and seasoning into kale
  • set out on a baking tray and sprinkle with chilli flakes
  • bake in oven for approximately 10 minutes till crispy and charred
  • serve the soup with some kale crisps on top and a sprinkling of mixed nuts and seeds

Notes

Add more stock or water if the soup is too thick for your liking.
You can also keep this really thick and serve as vegetarian cauliflower curry instead of a soup and serve with rice.
Soup will keep for 4 days in the fridge or freeze dor up to 6 months.

Nutrition

Calories: 390kcalCarbohydrates: 30gProtein: 9gFat: 29gSaturated Fat: 22gSodium: 290mgPotassium: 1234mgFiber: 7gSugar: 8gVitamin A: 5281IUVitamin C: 145mgCalcium: 141mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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