Cauliflower and curry spices are a match made in heaven! Make a big batch of this soup; you’ll find the leftovers are even better, as the flavour develops on standing.
Served with steamed greens, this soup makes a complete meal.
Ingredients:
1 medium onion, diced
2 cloves garlic, minced
1 tsp ground turmeric
2 tsp curry powder
1 tsp ground coriander
1 tsp cumin
1/2 tsp black pepper
1 tbsp Mrs Dash no salt seasoning* (optional)
4 cups water or low-sodium vegetable stock (you can use water retained from steaming vegetables or cooking legumes)
1 cup split red lentils
1 large potato or small (mine weighed 430 g), scrubbed and diced
5 cups water, additional
1 medium cauliflower, cut into small florets
2 medium zucchinis, diced
Method:
Place a large saucepan or soup kettle over medium-high heat until it reaches the mercury ball stage (i.e. when water flicked onto the bottom of the pan rolls around like a mercury ball before evaporating). Add onion and sauté vigorously until onion is just beginning to brown. Add garlic and sauté for 30 seconds. Add spices and sauté for 10 seconds.
Carefully add 4 cups water or stock, pouring into the side of the pan to avoid scalding yourself. Add lentils and potato, bring to the boil then reduced heat and simmer, covered, for 15 minutes.
Add additional 5 cups water, cauliflower and zucchini and simmer, covered, for 15 minutes or until vegetables are tender.
Use an immersion blender to purée to your desired consistency (I prefer mine a little chunky).
* I order Mrs Dash from iHerb; the Original or Table Blend are best for this recipe. If you don’t already have an account with iHerb, use the coupon code UTE208 at checkout to get $5 off your first order.
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