Curried Broccoli, Rice, and Kale Soup

Recipe by Rebecca Lilly (@xxrlilly)

Prep Time: 40 minutes
Serves: 6

3 c riced broccoli or cauliflower florets
1 tbsp turmeric
1/2 tsp cayenne
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
olive oil for roasting
3/4 c red onion, chopped
1 tsp minced garlic
2 tsp avocado oil
2 handfuls of power greens (spinach, kale, chard.. take your pick!)
2 c chopped carrots
4 c vegetable broth
1 c almond milk
1/2 tsp red pepper flakes
1/2 tsp black pepper

Preheat oven to 400F and in a small bowl, toss your broccoli rice with the turmeric, cayenne, garlic powder, cumin, paprika, salt, and 1 tbsp oil. Spread the cauliflower rice on a roasting pan and roast for 15 minutes until golden. Chop the rest of your veggies and start our soup pot. Place onion, 2 tsp oil, and minced garlic in large stock pot. Saute for 5 minutes until fragrant. Next add in your broth, milk, veggies, “rice,” red pepper flakes and black pepper. Bring to a quick boil and simmer for another 20 minutes or so until veggies are all cooked.