This soup definitely fulfills its goal on the aromatic spectrum. The cauliflower still has crunch to it, so it makes a contrasting garnish in texture and taste to the soup.
Directions for: Curried Lentil Soup with Spicy Cauliflower
Ingredients
Curried Lentil Soup2 Tbsp olive oil
cup diced onion
1 cup diced carrot
2 clove garlic, minced
1 Tbsp finely minced ginger
1 Tbsp ground cumin
1 Tbsp ground coriander
2 tsp ground turmeric
tsp ground cloves
1 cup green lentils
5 cup vegetable stock
1 cup diced tomato
salt and pepper
hot sauce (optional)
Spicy Cauliflower2 Tbsp olive oil
head fresh cauliflower, cut into very small florets
salt and pepper
cup water
1 splash hot sauce such as Sriracha
Directions
Curried Lentil Soup1. Heat the olive oil in a soup pot over medium heat. Add the onion and carrots and saut until the carrots have softened a little, about 5 minutes. Stir in the garlic, ginger and spices and cook for 1 minute. Add the lentils and chicken stock, loosely cover the pot and simmer for about 30 minutes, stirring occasionally, until lentils are tender. Stir in the tomato and cook for 10 minutes more. Season to taste and spice it up with hot sauce, if desired.
Spicy Cauliflower1. Heat the olive oil in a saut pan over medium high heat. Add the cauliflower florets and a pinch of salt & pepper. Toss the cauliflower occasionally, but let brown a little bit, cooking for about 4 minutes. Add the water and hot sauce and cover pan immediately. Boil for 4 minutes, then uncover and cook until water evaporates. Season to taste and serve warm on soup.
See more: Vegetables, Soup, Hot and Spicy, Fall, Winter, Main, Lunch, Dinner, Vegan, Vegetarian