Curried Cauliflower, Kale and White Bean Soup

Here’s another soup to have on hand as the temperatures continue to drop. I meal prepped this soup this week and, trust me when I say, the flavor gets better and better each day! This soup gives comfort food feels because it’s creamy from the white beans and coconut milk. This recipe used white beans made from dry following the pacakge directions. Instead of using water, I cooked them in vegetable broth. However, you can easily use canned beans instead!

The good in this? Let’s focus on the flavor. Curry is a spice blend that is usually comprised of cumin, turmeric and coriander. You can also make your own curry blend at home and add garlic, cayenne and other spices to your liking. Turmeric may be beneficial for hyperlipidemia and osteoarthritis because of it’s anti-inflammatory components. Keeping a pantry stocked with spices is good for health and flavor!

Curried Cauliflower, Kale and White Bean Soup

  • Servings: 4
  • Print


2 tablespoons olive oil

1/4 cup diced onion

2 garlic cloves, minced

1 tablespoon curry powder

2 teaspoons turmeric

1 teaspoon cumin

1 red bell pepper, sliced

1 14.5 oz can coconut milk

1 tablespoon tomato paste

2 cups of cooked white beans

1 bunch of kale, rinsed and chopped

12 oz frozen cauliflower

32 oz vegetable broth

cilantro to garnish


In large pot, heat olive oil over medium heat. Add onion and sauté until caramelized, about 3 minutes. Add garlic, curry powder, turmeric and cumin and sauté another 1-2 minutes. Add coconut milk and tomato paste and stir until smooth. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 45-60 minutes. Serve warm topped with fresh cilantro.

10 thoughts on “Curried Cauliflower, Kale and White Bean Soup

  1. Julie

    Am I missing something? I don’t see cauliflower in the ingredient list for this Curried Cauliflower, Kale and White Bean Soup. Thank-you.

Leave a Reply