Cauliflower Spicy Turmeric Soup with crispy kale makes a quick and easy healthy anti inflammatory delicious soup.
The soup combines chili, lemongrass and coriander for the curry flavor and is served with boiled eggs and kale fried to a crisp. Simple and tasty food, packed with numerous health benefits. The full of vegetables soup cooks quickly so you’ll need to have all your ingredients ready chopped and diced to cook.
Cauliflower Spicy Turmeric Soup with Crispy Kale Recipe
2 cups cauliflower rice or just chopped up finely. 3 to 4 cups sliced kale, 3 or 4 eggs, 1 teaspoon turmeric spice, 1 teaspoon lemongrass paste or 1 stalk, 1 teaspoon dried coriander leaf or fresh equivalent, half a teaspoon chili or more, half a cup coconut milk, 1 cup stock or broth of choice, salt, 3 tablespoons cooking oil of choice.
Saute the cauliflower in a tablespoon and a half cooking oil of choice in a pan or pot, for about 1 to 2 minutes. Add all the herbs and spices. Add the stock and coconut milk. Bring to a simmer and leave it cook for about 3 to 4 minutes to your preferred soup consistency.
To get your kale crispy ensure it doesn’t have any moisture by drying it very well as you would when making kale chips. The cooking oil should be hot as well at the start.
At medium heat in a pan heat up a tablespoon and a half cooking oil. Add the kale and fry it until it gets crispy, turning it from time to time. This should take about 4 to 5 minutes.
While the kale is cooking boil the eggs the length of time based on your preference of how you like your yolks.
Serve your soup with kale sprinkled on top and boiled eggs on top. Sprinkle on a bit of chili and some herbs.
Enjoy the Cauliflower Spicy Turmeric Soup with crispy kale