Cauliflower Rice Curry Soup

Cauliflower Rice Curry Soup

Cauliflower Rice Curry Soup

There might be a long list of ingredients but this recipe is easy as 1-2-3. All you need is a cutting board, chopping knife, and a pot!


  • 1 Cup Chopped Collard Greens
  • 5 Cups Cauliflower Rice (you can make your own, putting 1 head of cauliflower into your food processor)
  • 1 Red Bell Pepper (thinly sliced)
  • 2 Large Carrots (chopped)
  • 1 Medium Onion (diced)
  • ¼ Cup Green Onions (chopped)
  • 3 Garlic Cloves (crushed with knife)
  • 4 Tbsp Thai Red Curry Paste* (adds spice, use less to reduce heat)
  • 2 Cup Chicken Bone Broth (vegetable stock for vegan sub*)
  • 1 Can Light Coconut Milk
  • 5 Tbsp Coconut Oil
  • Salt and Pepper to taste
  • 1 Tsp Ground Turmeric
  • 1 Tbsp Ground Ginger
  • ½ Lime Zest
  • ½ Freshly Squeezed Lime Juice
  • 2 tbsp Chopped Basil or Cilantro to garnish


  • On medium-high melt coconut oil then add in garlic and onion. Cook for 3-4 min
  • Add in coconut milk, bone broth, red curry paste, and seasonings/spices. Bring to a boil then simmer and add in the rest of the vegetables except garnishes.
  • Let simmer on medium-low heat for 30 minutes – 1 hour before serving.
  • Garnish with extra carrot sticks and fresh herbs.
Meal Prep Tip: Soup freezes great. Make a double serving, portion out in small containers and freeze!


  • Servings: 3
  • Calories: 289 per serving
  • Macros: 19g F / 27g C / 16g P