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Cauliflower and Lentil Soup

A hearty, nutritious soup that's both comforting and protein-packed, combining tender cauliflower florets with protein-rich lentils.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 200 kcal

Ingredients
  

  • 1 large cauliflower head cut into florets
  • 1 cup red lentils rinsed
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 tablespoons olive oil
  • 6 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
  • Add garlic, carrots, and celery. Cook for another 3-4 minutes until vegetables start to soften.
  • Stir in cumin and turmeric, cooking for 30 seconds to release their flavors.
  • Add cauliflower florets and lentils, stirring to coat with the spices.
  • Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until lentils are tender and cauliflower is soft.
  • Using an immersion blender, partially blend the soup, leaving some chunks for texture. If you don't have an immersion blender, transfer about half the soup to a regular blender, then return it to the pot.
  • Season with salt and pepper to taste. Garnish with fresh parsley if desired.