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Lentil Cauliflower Soup Recipe

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★★★★★

5 from 128 reviews

A hearty and flavorful Lentil Cauliflower Soup, combining tender cauliflower florets, protein-rich lentils, and creamy coconut milk, infused with warming spices like cumin, coriander, and turmeric. This nutritious, comforting soup is perfect for a wholesome meal and is enhanced by fresh spinach, lime juice, and optional cilantro garnish.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 large garlic cloves, finely chopped or grated
  • 1 tablespoon fresh ginger, finely chopped or grated
  • 1 tablespoon fresh red chili, finely chopped
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 lb (450 g) cauliflower florets
  • 5 cups (1.25 liters) vegetable stock
  • 1 can (14 oz / 400 g) lentils, drained and rinsed
  • 1 can (13.5 fl. oz / 400 ml) coconut milk
  • 3 cups (100 g) baby spinach
  • 2 tablespoons lime juice
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro to garnish, optional

Instructions

  1. Heat Olive Oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
  2. Sauté Onion: Add the diced onion and cook for about 5 minutes until soft and translucent, which helps release its natural sweetness.
  3. Cook Aromatics: Stir in the garlic, ginger, and fresh red chili, cooking for another 2 minutes or until their fragrant aromas develop.
  4. Add Spices: Mix in the ground cumin, coriander, and turmeric, stirring continuously to evenly coat the onion mixture with the spices.
  5. Add Cauliflower: Add the cauliflower florets to the pot and stir to combine well with the spices, allowing them to absorb the flavors.
  6. Add Vegetable Stock and Simmer: Pour in the vegetable stock and bring to a boil. Once boiling, reduce heat, cover with a lid, and simmer gently for 15 minutes until the cauliflower is tender.
  7. Add Lentils and Coconut Milk: Stir in the drained lentils and coconut milk, then simmer for another 5 minutes to blend the flavors and warm the soup through.
  8. Add Spinach: Incorporate the baby spinach and cook for 1-2 minutes until the spinach wilts, adding freshness and nutrition.
  9. Finish with Lime Juice and Seasoning: Stir in the lime juice, then adjust salt and black pepper to taste to bring out brightness and balance flavors.
  10. Serve: Ladle the hot soup into bowls and garnish with freshly chopped cilantro if desired. Serve immediately for best flavor.

Notes

  • Use fresh spices for the best aroma and flavor.
  • You can substitute canned lentils with cooked dried lentils if preferred.
  • Adjust chili quantity to suit your heat preference.
  • For a creamier texture, blend part of the soup before adding spinach.
  • This soup freezes well for up to 2 months.

Keywords: lentil cauliflower soup, vegetarian soup, coconut milk soup, healthy soup, easy soup recipe, spiced soup, gluten free soup

Find it online: https://freshrecipehub.com/lentil-cauliflower-soup-recipe/