Creamy Cauliflower and Lentil Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 vegetable onion (s)
- 2 cloves garlic)
- 2 cm ginger
- 400 g cauliflower
- 100 g lentils, red
- 2 teaspoons curry
- 600 ml vegetable stock (5 teaspoons instant powder)
- 2 tomato (s)
- 1 orange (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the onion, garlic and ginger into small pieces and cook in a saucepan for five minutes. Roughly chop the cauliflower, add the lentils to the saucepan and stir. Deglaze with the vegetable stock and simmer for five minutes.
- Quarter the tomatoes, squeeze the orange and add to the saucepan with the curry. Simmer for ten minutes and then puree the soup. Season to taste with salt and pepper.
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