Name: Lentil and Cauliflower Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 4.00 tbs light olive oil; 1 brown onion diced large peeled; 2 garlic clove diced peeled; 2 potato diced peeled; 2 carrot diced peeled; 1/2 cauliflower broken into florets; 1/4 tsp nutmeg; 400 g canned lentils cooked drained rinsed; 1/2 tsp whole cloves crushed; 1 L reduced-salt vegetable stock (liquid); 1 pinch salt and pepper

by Kaz Last updated on 07/24/2019

Totally vegetarian and totally yum! - Kaz

Ingredients

2 tbs light olive oil
1 brown onion diced large peeled
2 garlic clove diced peeled
2 potato diced peeled
2 carrot diced peeled
1/2 cauliflower broken into florets
1/4 tsp nutmeg
2 tbs light olive oil
400 g canned lentils cooked drained rinsed
1/2 tsp whole cloves crushed
1 L reduced-salt vegetable stock (liquid)
1 pinch salt and pepper

Method

Step 1

Preheat oven to 200C. When hot, place the cauliflower into an oven proof dish and coat in oil.
Step 2

Sprinkle lightly with nutmeg and a pinch of salt.
Step 3

Bake uncovered for 30 minutes until almost soft, and very slightly browned on the points.
Step 4

In a large pot, heat the rest of the oil and add the onion and garlic, and some salt and pepper.
Step 5

Turn to low to medium heat whilst adding other vegetables.
Step 6

Add the potato, lentils, carrot and cloves, mixing through as you go.
Step 7

Add the stock and mix well.
Step 8

Remove the roasted cauliflower from the oven and mash roughly.
Step 9

Add this to the soup.
Step 10

Leave to simmer for at least an hour until all vegetables are soft.
Step 11

Taste as you go, and add extra salt and pepper if required.