VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP
This vegan lentil soup is quick, easy, nutritious, and delicious.
Provided by Kasmira Bresett
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
- Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 53.9 g, Fat 4.7 g, Fiber 19.7 g, Protein 16.1 g, SaturatedFat 2.5 g, Sodium 820.3 mg, Sugar 12 g
CURRIED CAULIFLOWER-POTATO SOUP
Roasted cauliflower and onions add incredible flavor to this easy curried cauliflower soup, and a potato thickens it up a bit.
Provided by Porchdog
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
- Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
- While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
- Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
- While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
- Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 18.7 g, Fiber 9.4 g, Protein 8.2 g, SaturatedFat 5.4 g, Sodium 967.2 mg, Sugar 8.4 g
CURRIED CAULIFLOWER-SWEET POTATO SOUP
A comforting bowl of curried cauliflower-sweet potato soup with tremendous flavor for those gloomy nights. Garnish with a dollop of sour cream or plain yogurt and top with chopped cilantro or parsley, if desired.
Provided by Stephy13
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper; saute until onions are nicely browned, 5 to 7 minutes. Stir in curry powder, cumin, and cinnamon. Increase heat to medium-high, add water and chicken broth, and bring to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
- Puree soup with an immersion blender until nice and smooth, adding more water if too thick for your liking. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 49.4 g, Cholesterol 10.1 mg, Fat 3.6 g, Fiber 8.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 666.5 mg, Sugar 11.4 g
CURRIED LENTIL, POTATO, AND CAULIFLOWER SOUP
Steps:
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add the lentils, celery, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
- Add the potatoes, tomatoes, curry powder, turmeric, and nutmeg, and simmer until the potatoes are about half done, about 10 to 15 minutes. Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes longer.
- Stir in the spinach, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper. Simmer over very low heat for another 5 minutes. Serve at once, or if time allows, let stand off the heat for an hour or so, then heat through before serving.
- Nutrition Information
- Per serving:
- Calories: 219
- Total fat: 4g
- Protein: 12g
- Fiber: 13g
- Carbohydrate: 39g
- Cholesterol: 0mg
- Sodium: 49mg
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