All Photos © Christine Elise McCarthy 2019
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
Click the image above to watch the video.
Vegan Keto Curry Soup with Cauliflower Rice & Kale
Feeds 6 very well
INGREDIENTS
1-2 TBS olive oil
I onion – diced
1 head of kale – ribs removed & chopped
1 head of cauliflower
8 carrots – chopped
5-6 ounces coconut milk
8-10 cups vegan stock
4 garlic cloves – chopped
2 TBS curry powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed red pepper
DIRECTIONS
Heat the oven to 400 degrees.
Cut the cauliflower into florets & spray with cooking spray (or toss in a little oil). Roast at 400 for about 30 minutes. Once cooled, rice the cauliflower by pulsing a few times in a food processor or using the grater blade. Or – grate the cauliflower manually. Set aside.
Heat 1-2 TBS olive oil & saute the onions until soft. Add the garlic & spices & stir for a minute. Add all the other ingredients & bring to a boil. Simmer until the carrots are tender. Season with S&P. Add more water or stock if it gets too thick.
Serve!
Delightful-Delicious-Delovely 