This really easy soup has no frying and no added fat, it’s quick to cook and it’s vegan. Well, if you don’t serve it with cheddar or cottage cheese like we did…
This soup is comfort food at its finest. I first made cauliflower and lentil soup to take to work at the beginning of January, and the cauliflower creates a beautiful creamy texture. Soup like this is really easy to reheat, so why not make a big batch for lunches, or days when you just need it to keep the cold out?
I’ve used just a pinch of cayenne, so the dish was warm and aromatic rather than spicy hot. If you’re nervous of spices use a teaspoon or two of garam masala or cumin. It’s best to use a large saucepan with a well fitting lid – then it requires very little attention while it’s cooking.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 extra large cauliflower
- 4oz red split lentils
- 2 heaped tsp cumin
- 2 heaped tsp coriander
- 1 heaped tsp turmeric
- 1/2 tsp ginger
- 1/3 tsp cayenne pepper
- Boil the kettle.
- Cut the leaves and stem off the cauliflower and chop it into even chunks. Place it in the pan.
- Add the lentils to the pan and pour in freshly boiled water so the cauliflower is well covered.
- Add the spices, stir and cover. Bring to the boil and cook for 15 minutes.
- Remove from the heat and blend. Follow the instructions on your blender or food processor. For mine, I scoop out solids from the soup with a ladle, blend them and return to the pan, producing a soup that still has a bit of texture.
- Return to the heat and heat through. Thin down with water if required.