Cauliflower Red Lentil Soup
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.
Servings: 7 Cups
Calories: 82kcal
Cost: $3
Equipment
- 1 Sheet Pan
- 1 4 Quart Sauce Pan
- 1 Cutting Board
- 1 Chefs Knife
- 1 Blender Or Immersion Blender
- 1 Rubber Spatula
Ingredients
- 3 tablespoon Extra Virgin Olive Oil, Divided
- 1 Small Head of Cauliflower, cut into florets about 8 cups of 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
- ½ Cup Red Lentils
- 4-5 Cups Vegetable 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.
Nutrition
Serving: 1Cup | Calories: 82kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 562mg | Potassium: 251mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3201IU | Vitamin C: 21mg | Calcium: 24mg | Iron: 1mg