CURRIED CAULIFLOWER & LENTIL SOUP
Take one cauliflower and blend with red lentils, fennel seeds, curry paste and lemon juice to be rewarded with this warming, hearty soup
Provided by Elena Silcock
Categories Lunch, Soup, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the head into small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.
- Heat oven to 220C/200C fan/gas 7. Heat ½ tbsp oil in a saucepan over a medium heat and add the remaining fennel seeds, toast for 2 mins, then add the lentils and the remaining cauliflower. Stir in the curry paste, then add 1 litre water and bring to the boil. Simmer for 25 mins until the cauliflower is tender and the lentils are cooked through.
- Meanwhile, put the roasting tin of cauliflower in the oven and cook for 20 mins until crisp and slightly charred. Tip the soup mixture into a food processor and blitz until smooth, tip back into the pan to warm through, adding the lemon juice and a little water if it's too thick. Tip into bowls and top with the crispy cauliflower and fennel seeds to serve.
Nutrition Facts : Calories 242 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
LENTIL CAULIFLOWER SOUP
Make and share this Lentil Cauliflower Soup recipe from Food.com.
Provided by Veggie Girl.
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
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.
CURRIED CAULIFLOWER LENTIL SOUP
Progresso™ chicken broth, cauliflower and lentils make a hearty soup for dinner - perfect for your family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Cook onions, carrots and bell pepper in butter about 6 minutes, stirring occasionally, until onions are tender. Stir in curry powder, turmeric, salt, pepper and garlic; cook 1 minute, stirring constantly.
- Add lentils and broth. Heat to boiling; reduce heat. Cover; cook 10 minutes. Stir in sweet potatoes. Cover; cook 10 minutes. Stir in cauliflower. Cover; cook 5 minutes longer or until lentils, potatoes and cauliflower are tender. Stir in cilantro.
Nutrition Facts : Calories 270, Carbohydrate 44 g, Fat 1, Fiber 10 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1300 mg
CAULIFLOWER RED LENTIL & GINGER SOUP
Inspired from a recipe in La Dolce Vegan cookbook. This week I cought a cold and desperately wanted to make some home made soup. I flipped to this recipe in the book, and had all the ingredients on hand! I love when that happens. So, I upped the spice a bit, added a cup and 1/2 more broth than originally called for, as well as some spinach too, just because... The original spices are listed below. Because I added more liquid, I also added a tbsp of Sharon123 homemade vegan chicken seasoning, as well as a few grinds of the Mccormick spice grinder blend Mediterranean Fusion which contains salt, pepper, chili, garlic and cumin
Provided by Kozmic Blues
Categories Lentil
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
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.
LENTIL SOUP WITH CAULIFLOWER AND CHEESE
Thanks to two pantry staples -- lentils and chicken broth -- you can get this satisfying soup on the table in a flash.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in a medium pot over medium-high heat. Add onion, celery, carrot, and thyme. Season with salt and pepper and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add lentils and broth; bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes. Stir in cauliflower, increase heat to medium-high, and simmer just until cauliflower is crisp-tender, about 3 minutes. Remove thyme; season with salt and pepper.
- Preheat broiler with rack 6 inches from heating element. Divide soup among 4 broilerproof ramekins or soup bowls. Top with cheese and broil until golden and bubbling, 3 to 4 minutes. Garnish with thyme and serve immediately.
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