Cauliflower and Curried Lentil Soup
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens Team
Ingredients:
- 1 cauliflower, trimmed of leaves, chopped roughly
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fennel seeds
- 1 cup red lentils
- 3 tablespoons curry paste
- 1 L vegetable stock, salt reduced
- ½ lemon, juiced and zested
Method:
- PREHEAT oven to 180oC. Line baking tray with baking paper.
- HEAT large pot with remaining oil, add lentils and stir through curry paste, adding vegetable stock and bring to slow boil. Simmer for 25 minutes until lentils are cooked through.
- TOSS the cauliflower in a bowl with ½ the oil and fennel seeds until evenly coated.
- ARRANGE cauliflower over baking tray in single layer and roast in oven for 15 minutes.
- COOL cauliflower slightly, add to deep jug to blitz with stick blender until smooth.
- ADD cauliflower to cooked curried lentils and stir through with lemon juice and zest.
What's Great About It:
Roasting vegetables is the best way to develop their flavour, pumpkin or tomatoes with basil could be substituted for cauliflower for two interesting options
