Curried Cauliflower Rice Kale Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups fresh cauliflower | Washed, trimmed and finely chopped |
| ¼ cup red onion | Peeled, washed, and finely chopped |
| 1 teaspoon garlic | Washed, peeled and minced |
| 4 cups fresh kale | Washed trimmed and finely chopped |
| ½ cup chopped carrots | Washed, peeled, trimmed and finely chopped |
| 2 tablespoons olive oil | |
| 2 tablespoons flour | |
| 6 cups low sodium chicken broth | |
| 2 teaspoons curry powder | |
| ½ teaspoon cumin | |
| ½ teaspoon paprika | |
| 1 (14 oz. can)coconut milk | |
| ¼ teaspoon Salt | |
| ¼ cup brown rice | |
| 2 tablespoons dried chives or parsley |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil to medium high heat. Add onion and garlic. Cook until tender. Stir in flour. | |
| 2 | Add broth, cauliflower, carrots, curry powder, paprika, cumin, salt, chives or parsley and rice. Bring to a boil. | |
| 3 | Reduce heat and simmer until rice is tender. Stir in Kale and coconut milk. Heat through. Serve hot. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
