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Turmeric Cauliflower Soup
Prep Time
5 minutes
Prep Notes
- Put lentils to soak for two hours prior preparing the soup. If you forget to soak them, you can still make the soup but the cooking time will increase.
Cooking Time
40 minutes
Yields
4
Ingredients
- 1 medium head of cauliflower chopped
- 1 medium shallot quartered
- 3-4 garlic cloves
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 cup lentils
- 2 cups vegetable or chicken broth
- 1 1/2 cups unsweetened almond milk divided
- fresh herbs for garnish (cilantro, thyme)
- lime juice
- black pepper
Directions
- Let the lentils soak in advance (2 hrs).
- Preheat oven to 425.
- Add cauliflower, shallots, garlic, olive oil and spices in a bowl and combine.
- Transfer veggies to a baking sheet and roast for 30 minutes.
- Once roasted, transfer veggies to a sauce pan, add rinsed lentils, broth, and to cups of milk. Bring to a boil then cover and simmer for a few minute sand until lentils are cooked.
- Remove from heat and blend with a high power blender or an immersion blender. Stir in the rest of the mil.
- Serve immediately and garnish with cilantro, lime, black pepper and olive oil.