While the vegetables are roasting, chop the onions and mushrooms.
Prepare the broth (I use Better than Bouillon - vegetable) and set aside. Heat 1 tablespoon of oil in a large soup pot or Dutch oven. Sauté the onions, mushrooms, and garlic for 8-12 minutes over medium to medium-high heat until soft, fragrant, and lightly brown.
Once cooked, add the curry powder and mushroom powder, stir to incorporate.
Peel and cut the carrots, kale/spinach, and cilantro.
Time to rice the cauliflower and broccoli: Transfer the roasted veggies into the bowl of a food processor and pulse a few times until the texture is similar to rice (see photo). May have to do 2 batches.
Pro Tip: If you don't have a food processor, no problem, just chop the vegetables with a large knife until rice-like texture.
Add the riced cauliflower-broccoli mixture, vegetable broth, coconut cream, carrots, kale, and a cup of water to the soup pot with the mushroom mixture. If using spinach, don't add yet (add for the last 10 minutes of simmering).
Stir and bring up to a boil, reduce heat immediately and then let simmer for 20 minutes* or until the kale is tender. Taste and adjust seasoning as needed.
Add water as needed, I usually end up adding at least 2 cups hot water.