Cumin-Spiced Lentil and Cauliflower Soup
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Ingredients
- 1 tbsp olive oil
- 1/3 C diced onion
- 1/4 C diced celery
- 1/4 C diced carrot
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp tumeric
- 1 900ml carton vegetable broth
- 1/2 C dry lentils, rinsed and drained
- 1/2 head cauliflower, chopped
- Garnish:
- Lemon wedges
- fat-free yogurt
- chopped green onion
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat olive oil in large saucepan over medium heat. Add onion, celery and carrots and cook till softened, about 4 minutes. Stir in garlic, cumin, tumeric and cook till fragrant, about 30 seconds. Stir in broth and lentils. Cover and simmer till lentils are tender, about 40 minutes.
Step 2
Stir in cauliflower and simmer about 10 minutes, or until tender. Using stick blender, puree.
Step 3
Garnish with yogurt, green onion and pepper. Squeeze lemon on top.
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