Name: Creamy Cauliflower and Red Lentil Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3 Tbsp Extra Virgin Olive Oil; 8 Cups Cauliflower Florets; 1 1/2 tsp Ground Coriander; 1 1/2 tsp Ground Cumin; 1 tsp Paprika; Salt and Black Pepper; 1 Large Onion, chopped into 1/2 inch pieces; 2 Medium Carrots, peeled and chopped into 1/2 inch pieces; 4 Medium Cloves of Garlic, minced; 2/3 Cup Red Lentils, picked through and rinsed; 5-6 Cups Lower Sodium Vegetable Stock; 1/4 tsp Crushed Red Pepper Flakes (optional); 2 Tbsp Non-Dairy Butter; 2 Tbsp Lemon Juice

Description

This Cauliflower Red Lentil Soup is completely vegan and is packed with vegetables, protein and is made with no cream!

Ingredients

Scale

3 Tbsp Extra Virgin Olive Oil
8 Cups Cauliflower Florets
1 1/2 tsp Ground Coriander
1 1/2 tsp Ground Cumin
1 tsp Paprika
Salt and Black Pepper
1 Large Onion, chopped into 1/2 inch pieces
2 Medium Carrots, peeled and chopped into 1/2 inch pieces
4 Medium Cloves of Garlic, minced
2/3 Cup Red Lentils, picked through and rinsed
5–6 Cups Lower Sodium Vegetable Stock
1/4 tsp Crushed Red Pepper Flakes (optional)
2 Tbsp Non-Dairy Butter
2 Tbsp Lemon Juice

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Instructions

Step 1: Heat a large 5-7 quart Dutch oven over medium heat. Into the pot, add the olive oil, cauliflower florets, coriander, cumin, and paprika. Season with a pinch of salt and black pepper and cook, stirring occasionally, until the cauliflower has browned in some places and is starting to soften, about 10 minutes.
Step 2: Add chopped onion, carrot and garlic into the pot and cook, until the onion is translucent, 4-5 minutes.
Step 3: Add the red lentils and 5 cups of vegetable stock along with crushed red pepper flake (if using). Bring the mixture to a boil, then reduce the heat to low, and place a lid on the pot. Allow the soup to simmer for 20 minutes.
Step 4: After 20 minutes, remove from heat. Then, add the lemon juice and non-dairy butter and use an immersion blender to blend the soup until smooth and creamy. Add the remaining cup of vegetable stock if you want a thinner soup.

Notes

Store the soup in the refrigerator for up to 4 days or freeze for one month. If you like some texture in your soup, stop blending before the soup is completely smooth. Do not substitute green or brown lentils in this recipe.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 Cup
Calories: 176 kcal
Sugar: 5 g
Sodium: 654 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 20 g
Fiber: 8 g
Protein: 6 g
Cholesterol: 0 mg