Superfood Soup Bowl

Updated: Oct 1, 2018

V - DF - GF - SF - NF - EF

4 -5 servings


1 head of cauliflower, chopped into small florets

8 kale leaves, chopped

4 carrots, diced

3/4 red onion, finely chopped

1 tsp minced garlic

4 cups of broth (vegetable or chicken)

1 cup coconut milk

3 Tbsp EVOO (for baking)

2-3 Tbsp curry powder (with tumeric)

1 tsp smoked paprika

1 tsp cumin

1 tsp garlic powder

1/2 tsp salt

1/2 tsp red chilli flakes


Turn your oven to 200'degrees on fan bake, and line a baking tray with baking paper. Place the cauliflower florets in a bowl and combine them with olive oil, cumin, paprika, salt, garlic powder, and curry powder. Mix it well together and then transfer to the baking tray to bake until soft (25-30 mins). In the meantime chop the veggies and garlic. Once cauliflower is done remove it from the oven and allow to stand for 15 minutes to cool a bit. Then put the cauliflower into a food processor and process until you have rice consistency. Next heat some olive oil in a large pot over a medium heat. Add the diced onion and cook for 5 mins until softened, and then add the garlic. After 30 seconds add all veggies and chilli, mix it all together and then add the broth and coconut milk. Mix it together and bring to a boil. Once it is bubbling turn the heat back and simmer for 20 minutes or until veggies are soft(put a lid on the pot to speed up the process). Optional extras are to pre-boil some potatoes to add in at the end, and/or top with lightly toasted and salted seeds for some added texture.


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