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Curry Soup with Cauliflower Rice
Macros per serving:
• 360 Calories
• 29g of Fat
• 9g of Protein
• 13g of Net Carbs
Servings Prep Time
4servings 25minutes
Cook Time
20minutes
Servings Prep Time
4servings 25minutes
Cook Time
20minutes
Ingredients
Instructions
  1. In a large saute pan, combine 2 tablespoons of the olive oil and the riced cauliflower. Mix in the curry powder, paprika, garlic powder, cumin and salt.
  2. Saute for 5 minutes, stirring occasionally. Remove from the heat and set aside.
  3. Add the remaining olive oil to a large stockpot along with the chopped onion. Saute for 4 minutes, add the minced garlic and saute for another 2 minutes.
  4. Add the vegetable broth, carrots, kale and spiced cauliflower to the pot as well.
  5. Bring to a boil and then simmer for 15 minutes over low heat.
  6. Stir in the coconut milk, black pepper and sea salt.
  7. Divide between bowls and garnish with pumpkin seeds.