SPICED CAULIFLOWER AND RED LENTIL SOUP
A soup to warm you up with beautifully roasted cauliflower blended with spices and lentils to create a hug in a bowl.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 400 g cauliflower roughly cut into florets
- 150 g red lentils washed thoroughly
- 1 large onion roughly sliced
- 2 cloves of garlic Roughly chopped
- 1 bay leaf
- 5 cloves
- 2 star anise
- 1 tsp mustard seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1.2 tsp ground cinnamon
- 400 ml tin of coconut milk
- 1 juice of a lemon
- 1 L water
- 20 g fresh coriander to serve Roughly chopped
- 1 tbsp Yogurt per serving
Preheat the oven to gas mark 6/200°C/400°F.
Add the cauliflower to a baking tray and mix with ground turmeric, coriander, cinnamon with about a tablespoon of oil and roast for 15, to 20 minutes until it starts to colour and becomes slightly soft.
In a deep saucepan on a medium to low hear, gently fry the onion with another tablespoon of oil until slightly soft and then add the garlic, star anise, cloves and mustard seeds. Turn the heat up slightly and cook until slightly coloured and the mustard seeds start to pop.
Add the lentils in and stir around the pan, coating them in all of the flavours. Add the water in and bring to the boil.
When the cauliflower is ready, carefully add to the water and stir in well. Ladle some of the water onto the baking tray to get any extra flavours stuck to the tray and then add back into the pan.
Simmer for around 20 to 30 minutes and then blitz until a smooth consistency and serve with fresh coriander and yoghurt.