Creamy Cauliflower Lentil Soup
This hearty cauliflower soup is made with red lentils for a nutritious addition and added coconut milk for a creamy texture!
Servings: 4 people
Calories: 504kcal
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1 red chili pepper , deseeded and chopped
- 1 onion , finely chopped
- 1 big apple , peeled, cored and cubed
- 1 14-oz. can (400g) crushed tomatoes
- 1 cup dry red lentils , rinsed
- 1 lb. (450g) cauliflower florets
- 2 cups (500ml) water
- ½ teaspoon salt , or more to taste
- 1 14oz. (400ml) can full-fat coconut milk
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add the curry powder and chopped chili pepper, and cook for about a minute, until fragrant.
- Add the chopped onion and apple, and sauté for 3-4 minutes, until the onion is translucent. Pour in the crushed tomatoes, red lentils, cauliflower florets, and water. Stir until combined.
- Simmer the soup covered over medium-low heat for 15-20 minutes, until the vegetables and lentils are cooked and tender. Add water if necessary.
- Season with salt and use an immersion blender to puree the soup, until smooth and creamy.
- Stir in the coconut milk and let the soup come to a boil. Adjust salt to taste, if needed, and serve.
Video
Nutrition
Calories: 504kcal | Carbohydrates: 58g | Protein: 18.5g | Fat: 26.4g | Sodium: 532.4mg | Sugar: 14.7g