Spiced Lentil and Cauliflower Soup

serves 2-4


  • 1 tbsp oil
  • 1 onion, diced
  • 1 tsp fennel seeds
  • 1/2 tsp tumeric
  • 1/2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp garam masala
  • 110g (4oz) red split lentils, washed and drained
  • 1.2 litres (2pts stock)
  • 1 small cauliflower (about 450g-1lb) broken into small florets
  • 200ml (7fl oz) coconut milk
  • salt and pepper
  • 1 tbsp chopped parsley (optional)

This lovely warming winter soup is full of good-for-you ingredients, it’s easy to make and has a rich creamy texture.  

1 Heat the oil in a pan over a medium heat and sweat the onion for 5 minutes. Add the spices and continue to cook for another minute.

2 Add the lentils and stock and bring the mixture to the boil. Simmer for 10 minutes.

3 Add the cauliflower, bring to the boil and simmer until the cauliflower is just cooked (about 5 minutes)

4 Add the coconut milk and process until the soup is smooth and creamy. Season to taste with salt and pepper and serve sprinkled with parsley.