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Cauliflower Lentil Soup Recipe

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4.4 from 88 reviews

This Cauliflower Lentil Soup is a hearty, flavorful, and nutritious dish that combines tender cauliflower, red lentils, and aromatic spices like curry, cumin, and turmeric. Perfect for a cozy meal, this easy-to-make soup is simmered on the stovetop until the vegetables and lentils are soft, then optionally blended to your preferred consistency. Vegan, gluten-free, and packed with fiber and protein, it makes a wholesome lunch or dinner option.

Ingredients

Vegetables

  • 1 onion, finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots (about 1 heaped cup), peeled and chopped into coins
  • 3 cups (320 g) cauliflower florets (about ½ a large cauliflower)

Spices & Seasoning

  • 2 teaspoons curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric
  • Pinch of salt (adjust according to broth saltiness)

Other Ingredients

  • 2 tablespoons olive oil
  • 1 cup (220 g) red dry lentils, rinsed
  • 6 cups (1.4 liters) vegetable stock

Instructions

  1. Prep the veggies: Wash, peel, and/or rinse all the vegetables as required. Dice the celery and carrots into small, even pieces to ensure quick and uniform cooking.
  2. Sauté the base: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, garlic, and celery. Sauté for about 3-4 minutes until fragrant and softened, creating a flavorful base for the soup.
  3. Add the veggies and spices: Stir in the carrots, cauliflower florets, curry powder, cumin powder, turmeric, and salt. Continue cooking for another 2-3 minutes, stirring frequently to allow the spices to release their aromas and coat the vegetables evenly.
  4. Add lentils and stock: Pour in the rinsed red lentils and vegetable stock. Stir everything together well, then bring the mixture to a boil over medium-high heat.
  5. Simmer: Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for about 20 minutes. Check that the vegetables and lentils are tender; if not, continue simmering a bit longer, adding more broth or water if the liquid reduces too much.
  6. Adjust and serve: Taste the soup and adjust the seasoning with salt if needed. You can leave the soup chunky or use a stick blender to partially or fully blend it to your desired creaminess. Serve warm, optionally garnished with a swirl of coconut milk or fresh herbs for added richness and flavor.

Notes

  • Dicing the vegetables small ensures they cook evenly and quickly within 20 minutes.
  • Adjust the salt to taste, considering the saltiness of your vegetable broth.
  • For a creamier texture, blend the soup partially or fully using a stick blender.
  • Optional toppings like coconut milk or fresh herbs add extra richness and flavor.
  • This soup reheats well and can be stored in an airtight container in the fridge for up to 3 days.

Find it online: https://flavorspath.com/cauliflower-lentil-soup-recipe/