Creamy curried cauliflower and lentil soup

We were inspired by the tastes of India for this recipe. We wanted a meal that was big on flavour but didn’t sit heavy in our tummies. We were looking for something that was like a big, warm hug and we think we found it with this creamy curried cauliflower and lentil soup.

We’re a big fan of one-pot meals and this soup blends red lentils, ginger, curry powder, carrots and cauliflower, which also makes it a meal full of plant protein and flavour! You’ll be amazed at how easy this dish is to throw together.

Serves 4

Ingredients

• 2 tsp avocado oil (for an oil-free soup, substitute with water)
• 1 medium brown onion
• 2 medium carrots, diced
• 1 stalk celery, diced (optional)
• 1 1/2 tsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 head cauliflower, cut into bite-sized pieces
• 2-3 tsp curry powder
• 1 pinch cayenne pepper (optional)
• 4 cups vegetable stock
• 1/2 cup red lentils
• 1/2 tsp salt, plus more to taste
• 2 tbsp coconut cream

Method

1. Heat a large pot over medium heat. Once hot, add oil, onion, carrots, and celery (optional) and sauté for 4-5 minutes, stirring occasionally. Then add ginger and garlic and sauté for 2-3 minutes more or until fragrant.
2. Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until lentils and cauliflower are tender.
3. Add coconut cream and blend until creamy and no bits remain.
4. Taste and adjust seasonings, adding more curry powder for spice, cayenne for heat, or salt for overall flavour. Continue cooking for a few more minutes over medium heat.
5. Serve with an additional swirl of coconut cream and some crusty bread.