Nourishing Spiced Cauliflower Rice, Turmeric and Kale Soup
Cook Time
Cook Time
  • 1 heaped tbsp coconut or olive oil(I like Coconut Merchant Coconut Oil)
  • 1 medium onion(65g)
  • 1small leek(45g)
  • 2cloves of garlic
  • 30g fresh grated ginger
  • 1 + 1/4tsp ground turmeric(I like CM Naturals Turmeric)
  • 1tsp ground cumin
  • 1/3tsp cinnamon
  • 1tsp paprika
  • 1litre stock(vegetable or chicken if you prefer)
  • 1 large cauliflower, florets only(600g)
  • 100g kale, stalks removed
  • Juice of 1/2 lime
  • Good pinch of sea or Pink Himalayan Salt
  • Goodpinch of cracked black pepper
To serve
  • 10g fresh coriander, stalks removed
  • 3 tbsp coconut yoghurt(I like COYO Natural)
  • 1 tsp extra virgin olive oil
  1. Place the cauliflower florets in a food processor. Using the S blade, blitz until the resemble a rice sized consistency.
  2. Clean out the container and repeat with blitzing the kale until small. Option to chop fine if you prefer.
  3. Heat the oil in a saucepan on a medium/ low heat. Add the onion and leek and fry for 2 minutes until translucent. Add the garlic and ginger and saute for 1 more minute. Add the spices.
  4. Stir through the cauliflower rice and gently saute for 2 minutes. Add the stock and season with salt and pepper. Simmer on a medium / low heat for about 15 minutes until the soup begins to reduce in quantity and thicken.
  5. Pour half the soup into a blender (I used a Vitamix) and blitz until smooth. Transfer back to the soup pan with the remaining vegan cauliflower soup and stir to combine.
  6. Add the blitzed kale and simmer for about 2 minutes until the kale wilts. Stir through the lime juice.
  7. Serve with fresh coriander, olive oil and coconut yoghurt. Option to add some chilli flakes if you like.