Description
A warming and nutritious soup made with cauliflower and red lentils, perfect for any meal of the day.
Ingredients
- 3 Tbsp Extra Virgin Olive Oil
- 8 Cups Cauliflower Florets
- 1 1/2 tsp Ground Coriander
- 1 1/2 tsp Ground Cumin
- 1 tsp Paprika
- Salt and Black Pepper to taste
- 1 Large Onion, chopped
- 2 Medium Carrots, peeled and chopped
- 4 Medium Cloves of Garlic, minced
- 2/3 Cup Red Lentils, picked through and rinsed
- 5-6 Cups Lower Sodium Vegetable Stock
- 1/4 tsp Crushed Red Pepper Flakes (optional)
- 2 Tbsp Non-Dairy Butter
- 2 Tbsp Lemon Juice
Instructions
- Heat a large Dutch oven over medium heat. Add olive oil, cauliflower, coriander, and cumin. Season with salt and black pepper. Cook until cauliflower is browned and starting to soften, about 10 minutes.
- Add onion, carrot, and garlic. Cook until onion is translucent, about 4-5 minutes.
- Add red lentils and 5 cups vegetable stock, along with crushed red pepper flakes if using. Bring to a boil, reduce heat to low, and cover. Simmer for 20 minutes.
- Remove from heat and add lemon juice and non-dairy butter. Blend the soup until smooth, adding more vegetable stock if a thinner consistency is desired.
- Serve drizzled with olive oil and enjoy with crusty bread.
Notes
For added nutrients, you can incorporate greens like spinach or kale. Experiment with coconut milk for creaminess or add fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan