curry flavored soup
I admit having very little tolerance and patience for heat. Many people look forward to spending more time at the beach (not that I don’t) whereas I prefer to remain inside an air conditioned facility. Yes, I may gripe a bit much about the summer heat but all that griping has worked up my appetite for BBQ, spicy, and/or curry flavored dishes apart from ice cream. I suppose my palate tends to reflect my summer mania therefore gravitating torwards flavors that illustrate my mood. I’m merely thinking through my stomach. That doesn’t mean I overindulge but I decided to make a curry flavored soup primarily because I was in the mood for it. Considering how curry and cauliflower pair nicely together, cauliflower lentil soup appeared on my radar.
This cauliflower lentil soup recipe features a slew of ingredients that blend well together and made even more companionable with a mildly curry flavored broth. Light and hearty, this cauliflower lentil soup recipe is perfect all year round. Like most soups, this curry flavored soup gets better in time. You can make this soup ahead of time if you like. You can try the slow cooker/crock pat method if you prefer as well. This gorgeous and healthy soup is great on it’s own as a light dinner idea or served over brown rice. Alternatively, tortillas are just as good if you are feeling ambitious. Leftovers would be perfect for a casserole or as a sauce.
For this recipe, you will need:
- 1 onion chopped
- 1 tablespoon of fresh grated ginger
- 4 cloves of garlic minced
- 2 teaspoons of curry powder
- 3 1/2 cups of chopped cauliflower
- 1 cup of dried red lentils
- 2 tomatoes chopped
- 4 cups of chopped fresh spinach
- 1/4 cup of fresh cilantro or parsley minced
- Salt and pepper for taste
In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the ginger, garlic, and curry powder 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 15-20 minutes or until vegetables and lentils are cooked. Puree vegetables using a hand blender or in batches using a standing blender. Stir in cilantro. Season with salt and pepper. Let the soup sit for a few minutes before serving.
Yields 4 servings