Spiced cauliflower, lentil and coconut soup
When it’s cold outside, this cosy, creamy, spiced soup is our remedy. We’ve thrown in loads of flavour- and health-fortifiers to make it the perfect immune-system boosting meal…
At this time of year, it’s a clever idea to load up on ingredients with known immune-system-boosting properties. This soup has a bunch of them – garlic, ginger, turmeric, lemon juice and orange coloured veg like carrots and sweet potato. Not only could these help with cold and flu fighting, but the flavour combination feels just right at this time of year too.
Makes 2-3 portions
You will need:
- 1 tsp coconut oil
- 1 onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 heaped tsp fresh ginger, grated
- 1 heaped tsp fresh turmeric, grated (optional)
- 2 tsp mild curry powder
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup green lentils, rinsed (or 1 can chickpeas, drained)
- 1/2 cauliflower, chopped into small florets
- 1 medium white or sweet potato, chopped in small chunks
- 2 carrots, chopped in small chunks
- 1/2 tin coconut milk
- Small handful fresh coriander, chopped (optional)
- 2 tbsp fresh lemon juice
Method:
- Melt the coconut oil in a deep saucepan over a moderate heat, and fry the onion for 5-6 mins until softened. Stir in the garlic, ginger, turmeric, curry powder and cayenne (if using) for 30 seconds.
- Add the lentils, cauliflower, potato, carrots, stir to coat in the spices, then pour in the coconut milk, 1 cup water, and season well.
- Simmer for 20-25 minutes until the lentils are soft, then stir in the coriander and lemon juice (adding more to taste).
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