CREAMY CURRIED CAULIFLOWER LENTIL SOUP (1 POT!)
Creamy, Indian-inspired 1-pot curried cauliflower soup with carrots, ginger, and red lentils! Subtly spiced, quick and easy to make, and perfect for meal prep!
Provided by Minimalist Baker
Categories Soup
Time 40m
Number Of Ingredients 13
Steps:
- Heat a large pot (or Dutch oven) over medium heat. Once hot, add oil, onion, carrots, and celery (optional) and sauté for 4-5 minutes - stirring occasionally. Then add ginger and garlic and sauté for 2-3 minutes more or until fragrant.
- Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until lentils and cauliflower are tender.
- Add coconut cream and blend with an immersion blender until creamy and no bits remain (if it has trouble blending, you can optionally transfer to a blender and blend on high until creamy and smooth).
- Taste and adjust seasonings, adding more curry powder for spice, cayenne for heat, or salt for overall flavor. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnish of choice (we went with fresh cilantro and an additional swirl of coconut milk). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.
Nutrition Facts : ServingSize 1 servings, Calories 228 kcal, Carbohydrate 31.6 g, Protein 10.6 g, Fat 8 g, SaturatedFat 3.1 g, Sodium 823 mg, Fiber 7.9 g, Sugar 6.1 g, UnsaturatedFat 4.32 g
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 SOUP WITH CAULIFLOWER AND BACON
Food & Wine. OAMC Just let soup cool before pouring into labeled and dated freezer bags or tupperware containers. Thaw in microwave or at room temperature.
Provided by dicentra
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, cook the bacon strips until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
- Discard all but 2 tablespoons of the bacon fat or, if there's less than 2 tablespoons, add enough olive oil to make up the amount.
- Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the lentils, salt, pepper, rosemary, bay leaf, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes.
- Add the cauliflower florets and simmer, stirring occasionally, until the cauliflower and lentils are tender, about 15 minutes longer. Remove the bay leaf.
- Stir the parsley into the soup. Serve the soup topped with the bacon.
- Variation: Substitute broccoli florets for the cauliflower. Add them after the lentils have cooked for about twenty-five minutes and then simmer until the broccoli is tender, five to ten minutes longer.
Nutrition Facts : Calories 169.5, Fat 6.2, SaturatedFat 2, Cholesterol 8.2, Sodium 1334.8, Carbohydrate 21.8, Fiber 8.2, Sugar 5.3, Protein 9.6
LENTIL SOUP
For a bowl of hearty comfort, try Alton Brown's Lentil Soup recipe, spiced with coriander and cumin, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
LENTIL SOUP WITH BACON
Make and share this Lentil Soup With Bacon recipe from Food.com.
Provided by Boomette
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, brown the bacon. Remove the bacon and set aside.
- Add onion and carrots, cook 5 minutes.
- Add lentils, chicken broth and bay leaf.
- Let simmer 25 to 30 minutes.
- Add the bacon, cumin and parsley.
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.
CAULIFLOWER AND BACON SOUP
A delicious creamy soup, absolutely divine served with fresh, crusty bread. I got this recipe from a food magazine, not sure which one though!
Provided by Dee-licious
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
- Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
- Blend cauliflower until smooth using either a stick mixer or a food processor.
- Return to pan, stir in cream.
- Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
- Serve soup in bowls sprinkled with extra bacon and chopped parsley.
Nutrition Facts : Calories 201.8, Fat 17.8, SaturatedFat 9.1, Cholesterol 45, Sodium 580.4, Carbohydrate 7.6, Fiber 2.4, Sugar 2.6, Protein 4.3
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