Cauliflower Soup with Coconut Rice

This cauliflower soup takes only 30 minutes to make and is healing, warming, and a go-to for sick days.

This soup is not at all complicated to make, and it comes together in about 30 minutes. It is packed with lots of healthy veggies, and when it’s served with some delicious coconut rice, it’s a match made in heaven.

Turmeric not only gives the soup it’s bright color, but also its added health benefits. The list of what great things turmeric can do for the body goes on and on.

The ingredients in this recipe are extremely minimal and simple, making this an easy fool-proof soup to cozy up to on a cool night. There is also something so comforting about the combination of coconut rice with the warming spices of the broth.

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Cauliflower Soup with Coconut Rice

prep time: 10 min

cook time: 20 min

total time: 30 min

INGREDIENTS

- For the soup

• 1 head cauliflower (about 2-3 cups chopped into florets)

• 2 medium carrots

• 1 yellow onion

• 3 garlic cloves

• about 3 cups chopped dinosaur kale (or another leafy green like curly kale or spinach)

• 4 cups of chicken broth (or vegetable broth)

• 1/2 tsp turmeric

• red pepper flakes (optional)

• salt and pepper to taste

- Coconut rice

• 2 cups jasmine rice

• 1 cup canned coconut milk (full fat)

• 1 3/4 cups water

INSTRUCTIONS

For the coconut rice (do this first):

• Combine the water and coconut milk into a pot, then bring to a boil. Stir it until the solid part of the coconut milk becomes liquid. Add in a pinch of salt and the rice, then bring down to a low heat for 10 minutes. Turn the heat off and let sit with the lid on for another 5-10 minutes.

Now start on the soup:

1. After prepping and chopping all of your veggies, add the diced onion, and carrots into a pan on medium heat. Cook for about 3 minutes until the onion becomes translucent, then add in the garlic cook it for about 30 seconds.

2. Add in the chopped cauliflower, salt, pepper, turmeric, and red pepper flakes (if using) and stir around for about a minute.

3. Add in the chicken (or vegetable) broth and bring to a boil.

4. Once boiling, bring the temperature down to low-medium heat so that it is simmering and let simmer for about 15 minutes. ***The longer the soup simmers, the more the flavors will be able to mesh together.

5. Taste for salt and pepper, then serve over coconut rice. Enjoy!