• Preheat oven to 400º F. Prepare a baking sheet.

Cauliflower-Broccoli Rice

• Cut cauliflower and broccoli.  
• Mix together, cumin, garlic powder, paprika, salt, 1 tbsp oil or splash of broth. Toss with the cauliflower and broccoli until well incorporated.

  Spread out on the baking sheet.
• Roast veggies for approximately 20 minutes until tender but not soft (al dente). Stir after 10 minutes.

Coconut Curry Mushroom Broth

• While the vegetables are baking, chop the onions, garlic, mushrooms, carrots, kale/spinach, and cilantro.
• Prepare the broth (I use Better than Bouillon - vegetable) and set aside.
• Heat 1 tbsp of oil to a large soup pot or wok-type skillet. Sauté the onions, garlic, and mushrooms for 8-10 minutes over medium heat until soft, fragrant, and lightly brown.
• Push the vegetables to the side, add the the curry powder and let it roast for a minute, then stir to incorporate with the vegetables.
• Once cooked, place the baked cauliflower and broccoli in the bowl of a food processor and pulse a few times until the cauliflower is similar to rice.

  If you don't have a food processor, no problem, just chop the vegetables with a large knife until desired consistency is achieved.
• Add the cauliflower-broccoli mixture, carrot coins, mushroom powder, coconut cream, broth, and kale to the mushroom mixture. If using spinach, don't add yet.
• Stir and bring 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.

Serving Suggestions

• Serve with any optional toppings: crunchy croutons, green onion slices, chopped cilantro, hot pepper flakes, a squeeze of lime.

  We love eating this soup with crunchy toasted sourdough slices.