Cauliflower Red Lentil Ginger Soup Recipes

CAULIFLOWER RED LENTIL & GINGER SOUP

Steps:

• In a medium soup pot on medium heat, sauté the onions in oil until translucent.
• Add the ginger, garlic, cumin, red pepper, and turmeric and sauté for 2 minutes; stir constantly to avoid sticking.
• Add the stock, cauliflower, tomatoes, and lentils.
• Bring to a boil, then reduce heat.
• Cover with lid and simmer for 1 minutes or until veggies and lentils are cooked.
• Stir in the cilantro and salt, remove from heat, and let sit 5 minutes before serving.

EASY CAULIFLOWER SOUP WITH FRESH GINGER

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.

CAULIFLOWER & RED LENTIL CURRY

Steps:

• In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
• Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat.
• Heat oil in a small pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger. Continue to saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.

GINGER LENTIL SOUP

Steps:

• Heat the oil in a large pan over medium heat.
• Add the carrots and onion and cook for 6 minutes or until softened.
• Add the ginger, garlic, cumin, pepper, and allspice, and cook, stirring, for 1 minute.
• Add the water, lentils, and rice, and bring to a boil over high heat.
• Reduce the heat to low, cover, and simmer for 1 hour, or until the lentils and rice are tender.
• Stir in the sweet potatoes and salt.
• Cover, and simmer for 20 minutes, or until the sweet potatoes are tender.
• Stir in the spinach, and cook for 5 minutes.

CAULIFLOWER-AND-LENTIL STEW WITH ONION RELISH

Steps:

• Place 1/2 cup onion in a small bowl of ice water. Heat oil in a pot over medium-high; add remaining onion and ginger and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 6 to 7 minutes. Add garam masala; cook, stirring, until fragrant, 1 to 2 minutes.
• Add lentils, cauliflower, tomatoes, 3 cups water, and 1 teaspoon salt to pot. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are cooked through and soup has thickened, about 20 minutes.
• Stir in kale; cook until just wilted, about 1 minute. Season to taste. Drain reserved onion and place in a bowl with lime zest and juice and 1/2 teaspoon salt; toss to combine. Serve stew with onion relish spooned over top, drizzled with oil.

LENTIL CAULIFLOWER SOUP

Steps:

• Heat olive oil over medium heat.
• Add onion, carrots and celery. Cook for 3-4 minutes or until softened.
• Add garlic, cumin and tumeric and cook until fragrant, about 30 seconds.
• Add broth and lentils, bring to a boil and reduce to a simmer for 40 minutes or until lentils are cooked.
• Using a potato masher, break up about half the soup. Add cauliflower and cook for 8 minutes or until tender.
• Stir in fresh parsley and pepper.
• Garnish with fresh chives.

GINGER-CAULIFLOWER SOUP

Steps:

• In a large stock pot, heat 2 tablespoons oil over medium. Add the lemongrass and half the ginger and cook until fragrant, about 2 minutes. Stir in the cauliflower, potato and garlic, then add the stock. Bring to a boil over high, then reduce the heat to medium-low and simmer until the cauliflower and potatoes are tender, stirring occasionally, about 20 minutes.
• Meanwhile, in a small bowl, combine the remaining 1 tablespoon ginger with the scallions, cilantro, vinegar, lime zest and juice, honey and the remaining 1/4 cup grapeseed oil. Whisk together and season with salt. Set aside. The relish will marinate and the scallions soften as it sits.
• Remove and discard the lemongrass stalk from the soup. Using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. Add additional water, if needed, to thin the soup. Season to taste with salt.
• Serve the soup topped with the ginger-scallion relish, and serve with a slice of buttered toast.