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Serves: 4 Prep: 25 min Cook: 35 min

Ingredients

  • 1 head of cauliflower, chopped into florets
  • 1 bunch kale, stems removed, and chopped
  • 2 to 3 carrots, diced
  • 1 yellow onion, diced
  • 1 tbsp. fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 tbsp. curry powder
  • 1 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. paprika
  • 2 to 3 cups vegetable stock
  • 1 cup coconut milk
  • 4 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Preparation

  1. Melt coconut oil in a pot over medium heat.
  2. Add the onion, garlic and ginger; cook until fragrant 2 to 3 minutes.
  3. Add the cauliflower florets and carrots; cook everything 4 to 5 minutes stirring occasionally.
  4. Sprinkle in the spices: curry, turmeric, cumin, paprika, sea salt and black pepper; give everything a good stir.
  5. Pour in the vegetable stock and toss in kale.
  6. Cover and cook over low heat until all vegetables are soft, 15 to 20 minutes.
  7. Blend the soup using an immersion blender to desired consistency.
  8. Pour in the coconut milk, give another quick blend, and cook until everything is nice and warm.
  9. Adjust the seasoning and serve.
Church Hill Court Vjal Ir-Rihan
San Gwann Malta – Europe
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