Cauliflower Lentil Soup

Gluten-Free, Vegetarian
Nov 1, 2017
2 min read

It seems to have finally decided to cool down here in the Bay Area which means I finally have an excuse for all my fall baking and soup making... including this vegetarian yet hardy Cauliflower Lentil Soup! My aunt is beginning to pack up here house for a big move which means little goodies for the taking; serving dishes, bowls, table settings, but most importantly RECIPE BOOKS. One of the recipe books she gave me, "The Oh She Glows Cookbook" by Angela Liddon, is definitely going to be inspiring me over the next couple months as well as her other cookbook "Oh She Glows Everyday" which I got for Christmas last year and have sadly barely opened. As winter begins to near, we often forget about keeping healthy habits as far as food and exercise, so it is the perfect time to bust out new healthy recipes to switch things up but to also stay on track to a better me.

I think one of the hardest things about vegetarian recipes is that they tend to not be as feeling as their meaty companions. However, the lentils in this cauliflower soup fill you up with good protein and keep you satisfied longer than other vegetarian recipes I have used in the past. Lentils are a great source of plant-based protein, dietary fiber, iron, and magnesium. Although it is "easier" to get all you essential nutrients with a multivitamin or supplement, getting all you nutrients directly from the food you eat is the cleanest way to nourish your body. So filling your plate with nutrient dense goodies like lentils is a great start on your journey to a balanced, bountiful diet.

Although this recipe in inspired but Angela Liddon's recipe, I have made a couple tweaks to make it just how my household loves it! Check it out and let me know what you think.

Cauliflower Lentil Soup

Yield: about 6-8

Ingredients:

2 T Olive Oil

1/2 Onion

3 Garlic Cloves

1 T Fresh Ginger

2 T Curry Powder

2 t Coriander

6 cups Vegetable Broth (I used chicken broth for a little more flavor)

1 cup Lentils (I used an Autumn Blend that I found at my local grocery store, but you can pick up any uncooked lentils from the dry or bulk aisle)

1 medium Cauliflower

1 medium Sweet Potato

3 handfulls Spinach

Salt

Pepper

Directions:

Prepare produce by dicing the onion, mincing the garlic and ginger, cutting the cauliflower into small florets, peeling and dicing the sweet potato, and rinsing the spinach.
Heat the olive oil over medium high heat, saute the onion and garlic for about 3-5 minutes (until onion becomes slightly translucent).
Add the minced ginger and spices, stir for 1-2 minutes while the mixture becomes fragrant.
Add the broth and lentils, stir well and simmer for about 5 minutes. Then add the cauliflower and sweet potato, bring to a boil, cover, turn down to a simmer for 20 minutes.
After the soup has simmered, stir in salt and pepper to taste, stir in the spinach and cook for just another 1-2 minutes.
Enjoy!

Nutrition:

1 serving

Calories: 190

Protein: 13g

Carb: 24 g

Fat: 6 g

Dietary Fiber: 10 g!!