Cauliflower Lentil Soup

Author: Katie

This cozy Cauliflower Lentil Soup is creamy, gently spiced and packed with veggies. Red lentils make it velvety, protein-rich, and perfect for a busy weeknight meal.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Soup

Cuisine: Middle-Eastern Inspired

Servings: 3 people

Equipment

1 large pot

Ingredients

2 tablespoon olive oil
1 onion *finely chopped
3 garlic cloves *peeled + finely chopped
2 stalks celery *finely chopped
2 carrots (about 1 heaped cup) *peeled + chopped into coins
3 cups (320 g) cauliflower florets (about ½ a large cauliflower)
2 teaspoon curry powder
1 teaspoon cumin powder
1 teaspoon turmeric
pinch of salt *how much depends on how salted your veggie broth is
1 cup (220 g) red dry lentils *rinsed
6 cups (1.4 l) vegetable stock

You can find detailed step-by step-photos above the recipe card.

Instructions

Prep the veggies: wash, peel, and/or rinse depending on the veggie.
Tip: Dice your veggies fairly small (especially the celery + carrots, see ingredient shot, - this helps them cook evenly within 20 minutes).
Sauté the base: Heat the olive oil in a large pot over medium heat. Add the onion, garlic and celery and sauté for about 3-4 minutes, until fragrant and softened.
Add the veggies + spices: Stir in the carrots, cauliflower, curry powder, cumin, turmeric and salt. Cook for another 2-3 minutes, stirring often to let the spices release their aroma.
Add lentils + stock: Pour in the red lentils and vegetable stock. Give everything a good stir and bring it to a boil.
Simmer: Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 20 minutes or until the veggies and lentils are soft. If your veggies aren’t soft after that keep simmering a little longer and check the liquid level- you might need to add a splash more broth or water.
Adjust + serve: Taste and adjust seasoning if needed. I like leaving it a bit chunky for texture but for a creamier result, use a stick blender to partially or fully blend, depending on preference. Serve warm, optionally topped with a swirl of coconut milk or fresh herbs.

Video

Notes

Storage: Store cold soup in the fridge for up to 3 days or freeze for 3 months. Reheat gently with a splash of water or broth to loosen.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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