Curried Cauliflower, Coconut and Lentil Soup
Try this Curried Cauliflower, Coconut and Lentil Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- -
- - 1 tbsp coconut oil
- - 1 red onion diced
- - 8-10 cloves garlic crushed
- - 1 jalapeno pepper minced
- - 2 tbsp minced fresh ginger root
- - 3 tbsp curry powder
- - 1 head cauliflower chopped into bite-sized pieces
- - 1 28 oz tin of diced plum tomatoes (with liquid)
- - 1 can full fat organic coconut milk (shaken well)
- - 2 cups filtered water
- - 1 cup dried brown lentils (rinsed)
- - i box baby spinach (or 3 giant handfuls)
- - 1 tsp each: sea salt + pepper
- - 2 tbsp fresh cilantro rough chopped
- - 1 lime cut into wedges for a squeeze of flavour
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In soup pot, heat coconut oil on med/high head and add onion, stirring until softened (about 5 minutes).Add jalapeno, ginger, garlic, and curry powder and stir for 2-3 minutes (drizzle a bit of water in the pot if mixture starts to stick)Add tomatoes (with liquid) + water + coconut milk + lentils and cauliflower and bring to a boil. Reduce to simmer and cover fro 25-30 minutes.Once cauliflower and lentils are cooked, add spinach, salt and pepper and stir through until greens are wilted.Removed from heat and serve with a squeeze of lime and chopped cilantro.
