Coconut Curry Cauliflower Kale Soup (Vegan and GF)

Coconut Curry Cauliflower Kale Soup Vegan and GF

Soup of just about any kind is my favorite meal. It’s the perfect all-in-one meal that’s usually quick and easy to make. Experiencing northwest winters these past three years, I have explored many soup recipes and made them my own. This recipe is definitely one of my favorites. It’s light, healthful, full of exotic flavors and would really be good any time of year. Roasting the riced cauliflower is key to giving it a kind of nutty flavor. Preparing vegan food on a daily basis, these are ingredients I always have on hand so deciding to make this last minute is a no-brainer. As you can see, there are only 4 veggies in this soup and most of the other ingredients are spices. I hope you enjoy it as much as I do!


Coconut Curry Cauliflower Kale Soup
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is vegan and gluten free. I like to simmer my soups for at least an hour to let the flavors come together. If you're in a hurry, 20 minutes should be long enough to cook the vegetables.
  • 3 cups riced cauliflower
  • 3 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon Himalayan pink salt
  • ¼ teaspoon red pepper (less if you don’t like it spicy)
  • ½ teaspoon black pepper
  • 2-4 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 3 cups kale leaves, stems removed and chopped small
  • 2 cups carrots, chopped small
  • 4 cups vegetable broth
  • 1 can coconut milk
  • Add more salt and pepper to taste
  1. Preheat oven to 400°.
  2. Spread the riced cauliflower in a rimmed baking sheet. Drizzle 2-3 tablespoons oil then sprinkle with curry powder, turmeric, garlic powder, cumin paprika and salt. Gentle mix the ingredients with spatula and bake for 20-25 minutes.
  3. Meanwhile, chop the onion, carrots and kale.
  4. Sauté onion and garlic with 1 tablespoon oil in a large stock pot over medium heat for 5 minutes.
  5. Add broth, coconut milk, cauliflower rice, red chili pepper and black pepper.
  6. Bring to a boil then simmer for 45-60 minutes.
  7. Add more salt and pepper to taste.


As with most soups, this one tastes even better left over. I hope you enjoy it as much as I do! Let me know what you think.

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