A simple vegan recipe for roasted cauliflower soup that is creamy, comforting, and packed with healthy and flavorful ingredients! Extra filling and creamy thanks to yellow lentils. This recipe is naturally vegan and gluten-free and makes 6-8 portions. Feel free to reduce the recipe by half if serving for 2 to 4 persons!
Course
Soup
Category
Mediterranean
Prep Time15minutes
Cook Time35minutes
Total Time50minutes
Servings6
Calories236kcal
AutorElle
Ingredients
To roast the cauliflower:
2medium heads of cauliflower,cut into florets (ca. 1.8 kg)
4tablespoonsextra-virgin olive oil
2teaspoonssea salt
For the soup:
2tablespoonsextra-virgin olive oil
2small yellow onions,diced
2large garlic cloves,chopped
1medium carrot,peeled and diced
1tablespoonfreshly peeled and grated ginger
1½teaspoonsground cumin
1½teaspoonsground coriander
1/2teaspoonground turmeric
1teaspooncinnamon(Ceylon)
Generous grind of black pepper
1/2cupyellow lentils(100 g)
4cupsvegetable broth(1 litre)
3cupswater(750 ml)
1-2tablespoonsfreshly squeezed lemon juice
Options for garnish:
roasted cauliflower florets
thinly sliced green onion tops
toasted + chopped nuts or seeds
chopped parsley or cilantro
extra squeeze of lemon
dollop of crème fraîche or natural yoghurt
Method
Preheat the oven to 400°F / 200°C and line two baking sheets with parchment paper.
Place the cauliflower florets in a large bowl, drizzle with the oil and sprinkle with the salt; toss to evenly coat.
Transfer the cauliflower evenly among the two baking sheets and spread in an even layer. Roast for 35 minutes, or until edges are browned and cauliflower is tender, switching the position of the trays and flipping the cauliflower about halfway through.
Meanwhile, in a large pot, heat 2 tablespoons olive oil over medium high heat. Saute the onion, garlic and carrot until the onion is translucent, stirring occasionally, for about 5 minutes.
Add the fresh ginger, cumin, coriander, turmeric, cinnamon, and black pepper and cook, stirring, until the spices are fragrant, about 30 seconds.
Add the broth, water and lentils and bring to a boil. Reduce heat slightly and simmer for 15 minutes while the cauliflower finishes roasting.
When the cauliflower is done, transfer the roasted cauliflower to the broth mixture. Using an immersion blender, puree the soup until smooth. Add more water to thin the soup out if necessary.
Alternatively, cool the soup slightly, then purée in a blender, in small batches as necessary. If using a blender make sure the hole in the center of the lid is open to allow steam to escape.
Stir in the fresh lemon juice, taste and adjust seasoning, if desired.
Spoon into bowls and garnish as desired. Serve and enjoy!
Notes
I find that using only vegetable broth can overpowers the flavor of soup, so prefer to use part broth and part water. Of course, you can replace all the water with vegetable broth if desired, especially so if using homemade vegetable broth.
Not loving lentils? Then skip them and reduce the water by 250ml. This soup, like most other soups, will keep well for about 4 days in the refrigerator.