Curried Cauliflower Rice, Kale & Chickpeas Soup

As the weather gets cooler in the Southern Hemisphere, I crave for winter warming and comforting food for dinner such as soups, pasta and rice dishes. However, some of these dishes can contain an unhealthy amount of calories. Hence, when I try to make any of these dishes, I try to lighten them up as much as I can to avoid feeling sluggish and uneasy after eating them.

This soup recipe that I am about to share with you is very warming and comforting for the cooler months but does not leave you feeling sluggish or extremely full. In fact, it is packed with fibre, protein and good fat that will leave you feeling good and warm after the meal. It is a little spicy, so please feel free to adjust the spice levels down if you prefer your soup less spicy. This recipe is also perfect for vegans and vegetarians as well as your go to Meatless Monday dish 🙂

I hope you enjoy this soup and as always, please let me know what you think of this recipe.

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Curried cauliflower rice, kale & chickpeas soup Nutrition Facts 🙂

Serves 2

Ingredients

For the curried cauliflower rice:

  • 4 cups cauliflower florets;
  • 1/2 tbsp. curry powder;
  • 1/2 tsp ground cumin;
  • 1/2 tsp turmeric;
  • 1 tsp olive oil; and
  • Salt to taste.

For the soup:

  • 1 tsp olive oil;
  • 1/2 tsp cumin seeds;
  • 5 cloves;
  • 1 sprig of curry leaves, de-leaved;
  • 1/2 cinnamon stick,
  • 1 aniseed, whole;
  • 1 cardamom pod, crushed;
  • 1 red onion, sliced;
  • 3 cups kale, shredded;
  •  1 carrot, finely diced;
  • 1/2 cup cooked chickpeas;
  • 1 cup unsweetened coconut milk (I used the boxed one, not the one in a can);
  • 1.5 cups water;
  • 1 tbsp. curry powder;
  • 1/2 tsp ground cayenne pepper;
  • 1 tsp turmeric;
  • 1/2 tsp ground cumin;
  • Salt to taste; and
  • Fresh coriander for garnish.

Method

For the curried cauliflower rice:

  1. Preheat the oven to 180 degree Celsius;
  2. In a baking tray, place the cauliflower florets, the spices, olive oil and salt and mix until well combined;

    img_5724.jpg
    Cauliflower florets ready to be baked.
  3. Place the baking tray in the oven and bake for 20 minutes. Stir the cauliflower florets after 10 minutes to make sure they cook evenly;

    img_5729.jpg
    The baked cauliflower florets.
  4. Once baked, allow to cool for 10 minutes; and
  5. Place the baked cauliflower florets in a food processor and pulse until the florets resemble rice texture.

    img_5730.jpg
    The curried cauliflower rice 🙂

For the soup:

  1. Turn the stove on to medium heat and in a wok, pour 1/2 tbsp. olive oil. Once the oil is warm enough, place the cumin seeds, cloves, cinnamon stick, aniseed, curry leaves and cardamom pod in the wok and fry until fragrant;

    img_5726.jpg
    Fry the whole spices until fragrant.
  2. Then, add the sliced red onions and fry until caramelised;
  3. Then, add the diced carrots and shredded kale and stir fry until slightly cooked;
  4. Add the curried cauliflower rice, coconut milk and water and stir until well combined;

    img_5737.jpg
    Add the curried cauliflower rice, chickpeas, coconut milk and water and stir well.
  5. Then, add the remaining spices and salt to taste and stir until well combined. Allow the soup to bubble for 5-10 minutes before switching the stove off;

    img_5739.jpg
    The soup ready to be plated 🙂
  6. Plate your soup in a bowl and garnish with freshly chopped coriander; and
  7. Enjoy your soup with sourdough, Turkish bread, wrap or some extra protein such as shredded/baked chicken or baked tofu/tempeh. I had mine with a sunny side up 🙂
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My yummy soup bowl with a sunny side up 🙂 🙂 🙂

Happy cooking,

Suba

Xx

 

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