My favorite way to warm up on a chilly rainy night is to curl up with a hearty bowl of soup and a good book. This curried broccoli rice kale soup is a favorite for sure! Make this with broccoli or cauliflower rice for a nutritious vegetable packed bowl of goodness.


Prep Time: 40 minutes

Serves: 6

3 c riced broccoli or cauliflower florets

1 tbsp turmeric

1/2 tsp cayenne

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp sea salt

olive oil for roasting

3/4 c red onion, chopped

1 tsp minced garlic

2 tsp avocado oil

2 handfuls of power greens (spinach, kale, chard.. take your pick!)

2 c chopped carrots

4 c vegetable broth

1 c almond milk

1/2 tsp red pepper flakes

1/2 tsp black pepper

Preheat oven to 400F and in a small bowl, toss your broccoli rice with the turmeric, cayenne, garlic powder, cumin, paprika, salt, and 1 tbsp oil. Spread the cauliflower rice on a roasting pan and roast for 15 minutes until golden. Chop the rest of your veggies and start our soup pot. Place onion, 2 tsp oil, and minced garlic in large stock pot. Saute for 5 minutes until fragrant. Next add in your broth, milk, veggies, “rice,” red pepper flakes and black pepper. Bring to a quick boil and simmer for another 20 minutes or so until veggies are all cooked.

Adapted from Cotter Crunch.


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Hi friend, I’m so happy to see you! I’m Rebecca, health and wellness enthusiast, recipe developer, mama, and busy bee located in the suburbs of Dallas, TX. I’m here to share my wellness journey with you by creating delicious recipes and sharing tips to simplify ‘healthy’. Welcome to my blog.

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