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Nourishing Spiced Cauliflower Rice, Turmeric and Kale Soup

vegan cauliflower soup, Modern Food Stories, london food photographer

A hug in a bowl. This Spiced Cauliflower Soup with Turmeric and Kale is so nourishing. It’s just what you need when your body’s feeling in need of a little self love.

Why is this Cauliflower Soup good for your gut health?

Delicately spiced with healing anti-inflammatory herbs, this Cauliflower Soup is great for your gut health because it doesn’t contain any grains or legumes.

For those of you with compromised gut linings grains and legumes may cause leaky gut and bloating so this soup is a healing, nourishing way to rebuild your immune system and gut health. I used the cauliflower in two ways to sort of fake the consistency of a lentil soup!

I served this Cauliflower Soup today with vegan coconut yoghurt from Coyo but you can always add your favourite choice of protein to make it more of a substantial meal.

I hope you enjoy it guys! Let me know what you think in the comments below. Jo x

vegan cauliflower soup, Modern Food Stories, london food photographer
vegan cauliflower soup, Modern Food Stories, london food photographer
vegan cauliflower soup, Modern Food Stories, london food photographer
vegan cauliflower soup, Modern Food Stories, london food photographer
vegan cauliflower soup, Modern Food Stories, london food photographer
Nourishing Spiced Cauliflower Rice, Turmeric and Kale Soup
Overview
Serves:
3
Difficulty: Easy
Cooking Time: 30 minutes
Ingredients
  • 1 heaped tbsp coconut or olive oil (I like Coconut Merchant Coconut Oil)
  • 1 medium onion (65g)
  • 1 small leek (45g)
  • 2 cloves of garlic
  • 30 g fresh grated ginger
  • 1 + 1/4 tsp ground turmeric (I like CM Naturals Turmeric)
  • 1 tsp ground cumin
  • 1/3 tsp cinnamon
  • 1 tsp paprika
  • 1 litre stock (vegetable or chicken if you prefer)
  • 1 large cauliflower, florets only (600g)
  • 100 g kale, stalks removed
  • Juice of 1/2 lime
  • Good pinch of sea or Pink Himalayan Salt
  • Good pinch of cracked black pepper
To serve
  • 10 g fresh coriander, stalks removed
  • 3 tbsp coconut yoghurt (I like COYO Natural)
  • 1 tsp extra virgin olive oil
Method
  • Place the cauliflower florets in a food processor. Using the S blade, blitz until the resemble a rice sized consistency.
  • Clean out the container and repeat with blitzing the kale until small. Option to chop fine if you prefer.
  • 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.
  • 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.
  • 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.
  • Add the blitzed kale and simmer for about 2 minutes until the kale wilts. Stir through the lime juice.
  • Serve with fresh coriander, olive oil and coconut yoghurt. Option to add some chilli flakes if you like.
Print Recipe
Overview
Serves:
3
Difficulty: Easy
Cooking Time: 30 minutes
Ingredients
  • 1 heaped tbsp coconut or olive oil (I like Coconut Merchant Coconut Oil)
  • 1 medium onion (65g)
  • 1 small leek (45g)
  • 2 cloves of garlic
  • 30 g fresh grated ginger
  • 1 + 1/4 tsp ground turmeric (I like CM Naturals Turmeric)
  • 1 tsp ground cumin
  • 1/3 tsp cinnamon
  • 1 tsp paprika
  • 1 litre stock (vegetable or chicken if you prefer)
  • 1 large cauliflower, florets only (600g)
  • 100 g kale, stalks removed
  • Juice of 1/2 lime
  • Good pinch of sea or Pink Himalayan Salt
  • Good pinch of cracked black pepper
To serve
  • 10 g fresh coriander, stalks removed
  • 3 tbsp coconut yoghurt (I like COYO Natural)
  • 1 tsp extra virgin olive oil
Method
  • Place the cauliflower florets in a food processor. Using the S blade, blitz until the resemble a rice sized consistency.
  • Clean out the container and repeat with blitzing the kale until small. Option to chop fine if you prefer.
  • 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.
  • 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.
  • 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.
  • Add the blitzed kale and simmer for about 2 minutes until the kale wilts. Stir through the lime juice.
  • Serve with fresh coriander, olive oil and coconut yoghurt. Option to add some chilli flakes if you like.
Print Recipe
vegan cauliflower soup, Modern Food Stories, london food photographer

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