Spiced Lentil and Cauliflower Soup
- 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.