This Low-Carb Cauliflower and Kale Curry Soup recipe will warm you up! This soup takes only about half an hour to prepare and works for a low-carb, gluten-free, LC/HF, Atkins, Banting, vegetarian or diabetic diet.
This low-carb cauliflower and kale curry soup contains a delectable combination of Indian spices such as cumin, coriander, paprika, ginger and cayenne. These spices not only complement the cauliflower and kale perfectly, but also make the whole house smell like an upscale Indian restaurant as the soup cooks. We added a bit of cream to the recipe to create a velvety, satisfying broth. This soup is filling and gratifying enough to use as a main course, but could also be used as an appetizer if you prefer.
This soup is as pleasing to the eye as it is to the tastebuds. I love the contrast of the green kale with the red-orange color of the broth. More importantly, the kale and cauliflower add a punch on nutrients as well. This recipe is a great way to eat your veggies and enjoy them too!
This low-carb cauliflower and kale curry soup does have a bit of heat to it. I would describe it as medium hot. The amount of heat in the recipe as written provides a warming sensation, but does not overwhelm the flavor of the soup. If you’re sensitive to hot, spicy foods, feel free to use less cayenne pepper. You can always add more, but you can’t take it out.
This recipe comes together very quickly. I recommend measuring out the spices into a small bowl prior to starting. This way, they are added all at once. This method is far easier than trying to measure them and stir at the same time.
This soup is a hearty, nutritious and satisfying soup. It’s quick and easy to prepare and eating it is almost as good as putting on a chunky sweater on a chilly fall or winter day. Enjoy!
- One medium yellow onion, peeled and chopped
- 1 Tablespoon butter
- 2 teaspoons coriander
- 2 teaspoons, cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cardamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
- 1 Tablespoon fresh ginger, minced
- 1/4 cup tomato paste
- 2 cups chicken or vegetable stock
- 1 cup heavy cream
- 3 cups cauliflower, cut into small florets
- 2 cups chopped kale
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup fresh cilantro, finely chopped
- Heat a large saucepan or dutch oven over medium heat. Add butter.
- When butter stops foaming, add onions to the skillet.
- Cook onions until they are starting to brown on the edges and beginning to develop some translucency. Turn heat to low.
- Add the coriander, cumin, paprika, cardamon, nutmeg, and cayenne pepper. Cook, while stirring for about two minutes to toast the spices.
- Add fresh ginger and tomato paste. Stir to mix well.
- Pour in stock and cream slowly, stirring to combine. Increase heat to medium. Bring the soup to a simmer, stirring occasionally.
- When soup has reached a simmer, add cauliflower and bring soup back to a simmer. Decrease heat to low.
- Allow soup to simmer until cauliflower is tender, about 10-13 minutes. Add kale and simmer soup a minute or two longer to wilt the kale.
- Stir in cilantro, salt and pepper. Taste and adjust seasoning.
- Calories: 287
- Fat: 27.4 grams
- Carbs: 12.6 grams
- Fiber: 3.7 grams
- Protein: 5.6 grams
- Net carbs: 8.9 grams