The Coziest Soup for Winter

After the holidays are over and life slows down again, it's the perfect time to stay in and make cozy meals. There’s nothing I love more than a really good bowl of soup, especially when I'm not feeling well. This cold weather seems to come with everyone coming down with something, so I wanted to share one of my favorite soup recipes. This one will warm your soul and nourish your body! 

Infused with warm spices and packed with nutrients, this is absolutely one of my favorite soups for when I am feeling under the weather or when I just want something healthy and cozy to eat. This soup is naturally gluten-free, dairy-free, and vegan; it fits a wide variety of dietary needs. It’s full of veggies, spices, and rich flavors that will fill you up without weighing you down. It’s all around the perfect soup. 

To really enhance this soup, I like to roast the cauliflower with the spices to achieve even more flavor. Roasting caramelizes vegetables, which brings out their natural sweetness. Always roast vegetables at a high temperature, at least 400 degrees. This will cook them quickly, getting color and keeping the integrity of the vegetable. 

Spices are fat soluble, which is why we toast or “bloom” them in oil. Heat expresses the volatile oils within the spices, which result in a more complex and bolder flavor. This process can completely transform bitter and sharp tasting spices into a smoother taste. 

Give this soup a try soon to ward off sickness and satisfy your cold weather soup cravings! 

Curry Cauliflower Kale Soup 

Scroll down for a printable version of this recipe

Yield: 8 servings 

Prep time: 20 minutes 

Cook time: 60 minutes 

Total time: 1 hour 20 minutes

For the roasted cauliflower:

1 head cauliflower cut into florets - 5-6 cups 

3 Tablespoons avocado oil 

1 teaspoon curry powder 

1 teaspoon garlic powder 

¼  teaspoon cayenne 

¼ teaspoon paprika

¼ teaspoon turmeric

½ teaspoon salt 

1. Preheat the oven to 400 degrees F.

2. In a medium bowl, toss together cauliflower florets, curry powder, garlic powder, cayenne, turmeric, paprika, salt, and avocado oil. Place on a parchment lined sheet tray and roast for 20-25 minutes. Set aside to cool.

3. Once cauliflower is cooled, place in a food processor and pulse until it resembles grains of rice. 

For the soup:

8 leaves kale, roughly chopped

4 cups vegetable stock

1 red onion, diced

1 inch piece of fresh ginger, minced

4 cloves garlic minced  

2 cups carrot cut into coins 

2-3 Tablespoons curry powder

1/2 teaspoon paprika 

1/4 to 1/2 teaspoon red pepper flakes 

1 14oz can unsweetened coconut milk 

1/2 lime, freshly squeezed

Salt and pepper to taste 

Cilantro for garnish 

Lime wedges 

Naan - optional 

Ghee - optional 

1. In a large pot, add 2 Tablespoons of avocado oil. Sauté onions and carrots until softened. 

2. Add garlic, ginger, curry powder, paprika and red pepper flakes. Cook for 1 minute or until aromatic. 

3. Stir in the vegetable stock, coconut milk, and cauliflower. Season with salt and pepper. Bring to a boil and then reduce to a simmer. Cook for 30 minutes. 

4. Once the vegetables have softened and flavors have mended, add the kale and cook until the kale has wilted. About 5 minutes. 

5. Add freshly squeezed lime juice and adjust seasoning.

6. Serve with naan and ghee if you like. 

For more soup recipes to warm your soul this Winter, you cannot miss our hands-on Global Soups and Stews class on Tuesday, January 14 at 6pm at Lincoln Square. You'll learn to make:

• Minestrone with Farro, Kale and Chickpeas
• Chicken Paprikash with Egg Noodles 
• Thai Coconut Cauliflower Bisque with Cilantro and Scallions