CAULIFLOWER RED LENTIL & GINGER SOUP

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Cauliflower Red Lentil & Ginger Soup image

Inspired from a recipe in La Dolce Vegan cookbook. This week I cought a cold and desperately wanted to make some home made soup. I flipped to this recipe in the book, and had all the ingredients on hand! I love when that happens. So, I upped the spice a bit, added a cup and 1/2 more broth than originally called for, as well as some spinach too, just because... The original spices are listed below. Because I added more liquid, I also added a tbsp of Sharon123 homemade vegan chicken seasoning, as well as a few grinds of the Mccormick spice grinder blend Mediterranean Fusion which contains salt, pepper, chili, garlic and cumin

Provided by Kozmic Blues

Categories     Lentil

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium onion, chopped
1 tablespoon fresh ginger, grated
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon cumin seed
1/2 teaspoon red pepper flakes
1 teaspoon ground turmeric
4 cups vegetable stock
2 cups cauliflower, cut into bite-sized pieces
1 cup frozen spinach, thawed
2 medium tomatoes, chopped
1 cup dried red lentils
1/4 cup fresh cilantro, minced
1/2 teaspoon salt

Steps:

  • In a medium soup pot on medium heat, sauté the onions in oil until translucent.
  • Add the ginger, garlic, cumin, red pepper, and turmeric and sauté for 2 minutes; stir constantly to avoid sticking.
  • Add the stock, cauliflower, tomatoes, and lentils.
  • Bring to a boil, then reduce heat.
  • Cover with lid and simmer for 1 minutes or until veggies and lentils are cooked.
  • Stir in the cilantro and salt, remove from heat, and let sit 5 minutes before serving.

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