CURRIED CAULIFLOWER RICE KALE SOUP {PALEO, VEGAN, WHOLE30}
Soups on y’all! I feel like Friday’s, during colder months, should be soup days (PHO Sure!). Or healthy soup days in general so that you can make a big batch and enjoy all weekend, right? Like for instance… Curried cauliflower rice kale soup. It’s better than Campbell’s mmm mmm good. LOL!
Let’s face it, we started the week off right with a healthy Italian Sweet Potato spaghetti bowl, might as well end it the same way. Snappy, healthy, bowls of goodness! You know, to even out the chocolate caramel goodness in the middle. That’s my logic.
YUM! This crock pot chicken noodle soup has a Thai spin! It uses butternut squash noodles to keep it gluten free, paleo friendly and under 300 calories and 3 SmartPoints! A low-carb option is included!
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.cottercrunch.com
Let’s face it, we started the week off right with a healthy Italian Sweet Potato spaghetti bowl, might as well end it the same way. Snappy, healthy, bowls of goodness! You know, to even out the chocolate caramel goodness in the middle. That’s my logic.
YUM! This crock pot chicken noodle soup has a Thai spin! It uses butternut squash noodles to keep it gluten free, paleo friendly and under 300 calories and 3 SmartPoints! A low-carb option is included!
INGREDIENTS
- 5-6 cups of cauliflower florets (about 3-4 cups when “riced’). See notes.
- 2- 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 2-3 tbsp olive oil for roasting
- 3/4 cup red onion chopped
- 1 tsp minced garlic
- 2 tsp olive oil or avocado oil
- 8 kale leaves with stems removed and chopped
- 2 cups (5oz) chopped carrots
- 4 cups broth (vegetable or chicken if not vegan)
- 1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
- 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
- preheat oven to 400F.
- In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
- Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly under cooked.
- Remove and set aside.
- While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
- ......................
for full instruction please see : www.cottercrunch.com
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