I love making soups when I’m short of time. It’s a delicious way of packing in lots of veggies, whilst spending very little time prepping ingredients.
Here’s a cauliflower-lentil soup which turned out to be a real hit in our house.
1 whole cauliflower with leaves
1/2 cup of red lentils
3 bay leaves
Salt, chilli, rosemary, sage – to taste
Dollop of olive oil for frying
Start off by chopping peeled onion and frying in olive oil. Whilst onions are frying roughly chop carrots.
When the onions start to caramelise, add chopped carrots and continue to fry for another 3 minutes.
Separate cauliflower florets & leaves and add to onion & carrots. Next cover veggies with boiling water and bring the soup to the boil. Add lentils, seasoning and spices and simmer on medium heat for 25min or until lentils are soft.
Blend with a hand blender until smooth. I served the soup with roasted chickpeas, pumpkin seeds, pine nuts & a drizzle of sesame oil, but it’s delicious as is.