Zesty Carrot Cauliflower Kale Soup
One last soup recipe as we enter spring! This is similar to my Spicy Coconut Cauliflower Soup, but I added more veggies :)
Ingredients (serves 4-6):
1 head of cauliflower
2 medium carrot sticks
3-4 bunches of kale
2 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup vegetable broth
1 to 1.5 cups water
1 tbsp garlic paste
1/5 yellow onion
1 can of coconut milk (400 mL)
1 cup frozen vegetables (I used peas and carrots)
Himalayan Salt, Pepper, Ginger, Turmeric and Sriracha sauce to taste
Chop cauliflower into florets or pulse until coarsely ground in a food processor or blender. Chop carrots, onion and kale into small pieces - set all aside.
In a large frying pan, heat olive oil, garlic paste and chopped onion on medium heat, until onion has softened (3-4 mins). Add 1/2 cup water, cauliflower, kale and carrots, and steam for 5-10 mins, stirring occasionally. While mixture is cooking, you can sautée your peas and carrots (or other vegetables of choice) to add to the soup later.
**Depending on the size of your blender, you may have to make the soup in two batches (i.e. blend half the can of coconut milk + half the cooked cauliflower & veggie mixture + 1/2 the vegetable broth + half the spices, then repeat). I have a Vitamix and I had to do 2 batches, but it was still super quick.**
Once you blend everything together, make sure you try the mixture to ensure it's spicy enough for you! I had to add lots of pepper and a pinch more salt to really bring out the flavours I wanted.
Transfer soup mixture into a large saucepan, and add apple cider vinegar and remaining 1/2 to 1 cup water (depending on the consistency you'd like). Add in sautéed peas and carrots, and simmer on medium-high heat for 3-4 minutes, stirring occasionally. Enjoy!