We always have FREE shipping and when you buy 3 or more, you will receive 15% OFF

‘Blame it on the Rain’ Curry Chicken Cauliflower Rice Kale Soup!


I know its February, but we’ve had a bit of rain here in sunny Florida and it had me jonesin for a comforting bowl of something hearty.  Enter this soup.


Y’all.  I know by now you know healing benefits of Collagen. I know you know it’s helped heal my gut, strengthen my muscles, and my hair would make a ‘my little pony’s’ mane jealous.  But today, lets focus on the food shall we?


This soup is not only delicious, its filling in a 4-6 hour kinda way thanks to the slow-releasing-carb-fibrous-veggies and it’s chalked full of great fats  that will cushion your brain, help your joints! Pair this with a few butter-crusted-sprouted bread croutons and you may need an arm sling to help ya heal after patting yourself on the back for making such a amazing meal.

‘Blame it on the Rain’ Curry Chicken Cauliflower Rice Kale Soup!

Course: Main

Prep Time: 10 Minutes

Servings 6-8

Ingredients

  • 6 Scoops CB Supplements Collagen
  • 1 Tablespoon Olive Oil
  • 4-8 links chorizo or other spicy sausage, chopped
  • 1 Red Onion, diced
  • 1 tsp chili powder, garlic, & sea salt
  • 1 tbsp garlic powder
  • 2- 3 tbsp curry powder or curry seasoning
  • 4-6 cups chicken broth (homemade or store bought)
  • 8 kale leaves with stems removed(cut into thin ribbons)
  • 1/2 -1 cup  Parmesan or Pecorino (or Parmesan) cheese
  • 5-6 cups Cauliflower Rice
  • 1 cup unsweetened Almond or Coconut milk (optional)
  • Juice from ½-1 fresh lime
  • Extra Salt to Taste

Instructions

  1. Set a dutch oven or large soup pot over medium-high heat and add the oil. When the oil is hot, add the sausage and sauté until the sausage is golden brown on all sides.
  2. Add Diced onion.
  3. Stir in the garlic powder, paprika, garlic, curry powder and salt
  4. Add broth, kale, cauliflower rice, cheese, and  salt.
  5. If the veggies aren’t quite covered, add extra broth or water. Bring the soup to a boil over high heat, then reduce heat to medium and simmer until the kale and cauliflower are cooked through. (about 5 minutes)
  6. Add milk (optional). Taste for seasonings and salt.
  7. Serve with a sprinkling of Parmesan cheese on top and a buttery-crusty slice of sprouted or sourdough bread to sop up the broth at the bottom of the bowl.

 

 

 

 

 

0 comments

  • There are no comments yet. Be the first one to post a comment on this article!

Leave a comment

Please note, comments must be approved before they are published

Liquid error: Could not find asset snippets/subscription-theme-footer.liquid