Roasted Cauliflower & Turmeric Lentil Soup
This is an anti-inflammatory powerhouse. The gorgeous golden turmeric shines through in this recipe. It is creamy, cozy and overall heart warming.
Servings: 4
Ingredients
Extra Virgin Olive Oil
1 medium Cauliflower Head, roughly chopped
Ground Turmeric, sprinkled
Salt & Pepper, sprinkled
1 Onion, diced
1 Garlic Clove, minced
2 Celery Stalks, diced
1 Carrot, diced
3 ½ cups Bone Broth or Vegetable Stock
½ cup Lentils
Pinch Black Pepper
Pinch Salt
1/3 cup Coconut Cream
Garnish:
Fresh Parsley, chopped
Crushed Peanuts, optional
Method
1. Preheat oven to 180 degrees and line a baking tray.
2. Spread out cauliflower florets on baking tray. Drizzle with oil, sprinkle turmeric until lightly coated and season with salt and pepper. Bake for 20-25 minutes or until cauliflower is lightly browned.
3. Heat oil in a large saucepan on a medium heat.
4. Sauté onion & garlic until softened.
5. Add celery and carrot and cook for a further couple of minutes until softened.
6. Add broth, lentils, roasted cauliflower & seasonings to saucepan. Bring to a boil, then reduce to a simmer, continue to cook for a further 20 minutes or until lentils have cooked through.
7. Use a handheld blender to blitz soup to a smooth consistency.
8. Stir through coconut cream and cook for a further two minutes.
9. Serve and garnish with parsley and crushed peanuts.
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