Indian Lentil Cauliflower Soup From Oh She Glows Recipe 375 Food

INDIAN LENTIL-CAULIFLOWER SOUP FROM OH SHE GLOWS RECIPE - (3.7/5)

Indian Lentil-Cauliflower Soup from Oh She Glows Recipe - (3.7/5) image

Provided by Steve-3

Number Of Ingredients 15

Ingredients

1 tablespoon coconut or other oil
1 yellow onion diced
2 large cloves garlic, minced
1 tablespoon minced peeled fresh ginger
1-2 tablespoons curry powder, to taste
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
6 cups vegetable broth
1 cup uncooked red lentils, rinsed and drained
1 medium cauliflower, chopped into bite-size florets
1 medium sweet potato, peeled and diced
2 large handfuls baby spinach
3/4 teaspoon fine grain sea salt, or to taste
Freshly ground black pepper
Chopped fresh cilantro, for serving (optional)

Steps:

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5-6 minutes, until translucent. 2. Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant. 3. Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more. 4. Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted. 5. Ladle the soup into bowls and top with cilantro, if desired.

BUTTERNUT SQUASH SOUP II

Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

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