This Cauliflower Red Lentil Soup is creamy, easy to make and full of vegetables and protein. Serve it with a hunk of crusty bread for a cozy Autumn or Winter meal.
1SmallHead of Cauliflower, cut into floretsabout 8 cups of florets
2MediumCarrots, peeled and roughly chopped
1MediumOnion, large dice
1teaspoonGround Coriander
½teaspoonGround Cumin
1teaspoonGarlic Powder
Salt and Pepper to Taste
½CupRed Lentils
4-5CupsVegetable Stock, divided
Instructions
Preheat oven to 375* F
Place cauliflower, carrot and onion onto an unlined sheet pan. Sprinkle coriander and cumin over the veggies, followed by a pinch of salt and plenty of cracked black pepper. Drizzle the veggies with 2 tablespoons of olive oil and toss well to coat everything. Roast in a 375* oven for 45 minutes or until the veggies are soft and beginning to brown.
3 tablespoon Extra Virgin Olive Oil, Divided, 1 Small Head of Cauliflower, cut into florets, 2 Medium Carrots, peeled and roughly chopped, 1 Medium Onion, large dice, 1 teaspoon Ground Coriander, ½ teaspoon Ground Cumin, 1 teaspoon Garlic Powder, Salt and Pepper to Taste
Meanwhile, combine lentils and 3 cups of vegetable stock into a 4 quart pot. Bring to a boil, reduce heat to simmer and cook until lentils are completely soft, about 15 minutes.
½ Cup Red Lentils, 4-5 Cups Vegetable Stock, divided
Combine roasted veggies and red lentils in your blender with the remaining tablespoon of olive oil and 1 additional cup of vegetable stock. Blend until completely smooth, adding the last remaining cup of vegetable stock if you prefer a runnier soup.
Return to the pot to warm through and serve.
Notes
To store: Transfer the soup to an airtight container and store in the refrigerator for up to 4 days. Or freeze for one month.