Wednesday, December 31, 2014

Lentil Cauliflower Soup

1 tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
3 cloves garlic, minced
1-1/2 tsp ground cumin
1 tsp turmeric
2 litres chicken broth
2 cups dry red lentils, rinsed and drained (about 1/2 a bag)
2 med head Cauliflower, roughly chopped into small pieces (or 1 large)
hot sauce to taste (optional)

Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and carrots and cook until softened, 3 to 4 min. Stir in the garlic, cumin, turmeric and cook until fragrant, about 30 seconds. Stir in the broth, cauliflower and lentils. Cover and simmer until the lentils are tender, about 40 min. Take soup off heat. Purée soup using an immersion blender. If desired, garnish with yogourt, green onion and pepper.

Optional: Hot sauce or use 1-2 tsp of the Caribbean curry—hot stuff.

Can also dump everything into a crockpot. Freezes well.

Link to original recipe from Sobeys:

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