Sunshine Cauliflower Lentil Soup
By Lisa Starr, Meatland
Ingredients
1 large onion, chopped1 teaspoon crushed garlicSplash of vegetable oil2 teaspoons ground cumin1 teaspoon turmeric800g pack frozen cauliflower4 cups parve chicken stock1/2 cup dried red lentils1/2 teaspoon chilli powder/hot paprika2 bay leaves1 teaspoon each salt and sugar1 cup milk/soya milkSqueeze lemon juice
Directions
1: Heat the oil, add the onion and garlic and allow to cook till softened, then add the cumin and turmeric and cook for a couple of minutes to release the flavors.2: Add the frozen cauliflower and toss in the spicy onions to coat, then add remaining ingredients apart from lemon juice, and simmer covered for approximately 20 minutes till the cauliflower is soft.3: Allow to cool a little, then remove the bay leaves, and blend till smooth, adding extra milk/soya milk if needed.4: Add a squeeze of lemon juice to brighten the flavors, check seasoning and serve garnished with chopped chives.COOK'S NOTES: This is quite amazingly quick and easy as you only dice one onion and the rest of the ingredients are frozen or packaged. No need to soak red lentils. Don't be scared of cumin as it gives delicious, subtle flavor here. A sunny-smiles keeper!
ENJOY!
The easiest way to open a Coconut is to whisper it a joke & it will crack up with laughter
 The easiest way to open a Coconut is to whisper it a joke & it will crack up with laughter |
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