Hot Indian Shrimp Soup with red kidney beans, chopped kale, and cauliflower


This super filling soup will load you up with energy and keep you warm on even the chilliest of January nights. It’s 100% clean and full of protein, fibre, and veggie goodness.

And did I mention it tastes great, stores impossibly well, and is beyond easy to make?

Hot Indian Shrimp Soup with red kidney beans, chopped kale, & cauliflower
This super healthy spicy tomato based soup is full of protein, fibre, and healthy veggies. Filling enough to stand alone as a meal, this soup will warm you up on even the chilliest of winter nights!
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  1. 1 Tbsp extra virgin olive oil
  2. 2 white onions, diced
  3. 2 cloves of garlic, diced
  4. 3 cans crushed, unseasoned tomatoes
  5. 2 Tbsp vegetable stock
  6. Umpteen cups of water
  7. 4 Tbsp garam masala
  8. 2 Tbsp cayenne pepper
  9. 2 Tbsp curry powder
  10. 1 Tbsp salt
  11. 1 Tbsp groud black pepper
  12. 1 lb raw shrimp, deshelled
  13. 1 can red kidney beans, drained and rinsed
  14. 1 head cauliflower, chopped
  15. 2 cups kale, despined and chopped
  1. In a large soup pot, heat olive oil on medium heat for 2-3 minutes.
  2. Add onions. Cook, stirring occasionally, for 5 minutes or until fragrant and becoming transparent.
  3. Add garlic. Stir, and cook for 40 seconds to 1 minute.
  4. Add one cup of water, veggie stock, and one can of tomatoes. Reduce to almost nothing.
  5. Add 8 cups of water, your remaining tomatoes, and all spices. Reduce on medium heat.
  6. Add another 4 cups of water, and repeat reduction process. This really brings out the flavours!
  7. About half an hour before you're ready to eat, add the shrimp, kale, beans, and cauliflower. Cook on medium-low heat.
  8. Serve piping hot in big bowls. If you can't handle the heat, try adding a big dollop of fat-free greek yogurt to the mix!
Diary of a Formerly Fat Girl

This soup actually tastes better the day after it’s made, so store it in a big tupperware container and enjoy it for lunch the next day.