Whole30 Curried Cauliflower Soup | Mulling it to Miller

Whole30 Curried Cauliflower Soup

Well, we are a few days into our Whole30 challenge and it’s definitely going well, but I wouldn’t say it’s been easy! Steve is obsessed with all things curry so I thought a good lunchtime meal would be some sort of soup to incorporate this seasoning so he wouldn’t feel like he’s missing out on his favorite things. This soup well exceeded my expectations on not only tasting great, but being very filling! Definitely a repeat recipe as Steve likes to say.

Ingredients

    • 1-2 cauliflower heads
    • 2- 3 tbsp Rani Curry Powder Mild 3oz (85g)
    • 1 tsp garlic powder
    • 1/2 tsp cumin
    • 1/2 tsp paprika
    • 1/4 tsp sea salt
    • 2-3 tbsp olive oil for roasting
    • 1 red onion chopped
    • 1 tsp minced garlic
    • 2 tsp walnut oil
    • 2 cups chopped carrots
    • 4 cups chicken broth
    • 1 can coconut milk
    • 1/2 tsp red pepper or chili flakes (use less if you don’t want as spicy)
    • 1/2 tsp black pepper
    • salt to taste after cooked

Instructions

  1. Preheat oven to 400F
  2. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp walnut oil
  3. Spread the cauliflower florets on a baking dish lined with tin foil and place in the oven to roast for 20 minutes (until tender, but not overcooked)
  4. Remove and set aside
  5. Once the cauliflower is cooled, place in a food processor (or blender) until it is ‘riced’
  6. Place onion, 2 tsp oil, and minced garlic in large stock pot – sauté for 5 minutes until fragrant
  7. Add broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper
  8. Bring to a quick boil and simmer for another 20-30 minutes (until veggies are cooked)
  9. Add dash of sea salt if desired once ready to serve.

Enjoy!

Notes

  • You can add other vegetables such as kale! (whatever you have in your fridge)

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