Description
A warm and comforting soup made with cauliflower and red lentils, packed with nutrients and flavor.
Ingredients
Scale
- 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 5-7 quart Dutch oven over medium heat.
- Add the olive oil, cauliflower florets, ground coriander, and ground cumin. Season with salt and black pepper. Cook until the cauliflower starts to soften, about 10 minutes.
- Add the chopped onion, carrot, and minced garlic. Cook until the onion is translucent, about 4-5 minutes.
- Stir in the rinsed red lentils and 5 cups of vegetable stock, along with the crushed red pepper flakes if using. Bring to a boil, reduce heat to low, and cover. Simmer for 20 minutes.
- Remove from heat, add lemon juice and non-dairy butter, and blend the soup until smooth and creamy. For a thinner consistency, add more vegetable stock.
- Serve with a drizzle of olive oil and your choice of toppings.
Notes
Use fresh ingredients for best flavor. Adjust seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg