Healthy Cauliflower Soup with Carrot Cumin and Lentils
This healthy cauliflower soup is a great way to clear the fridge out of any veggies that need to be used up. Super fresh and zesty, which makes it just perfect as the weather starts to heat up
Servings: 6 serves
Calories: 138kcal
Ingredients
- 1 teaspoon cooking oil of choice I used coconut oil
- 1 small brown onion diced
- 2 stalks celery diced
- 4 carrots diced
- 5 cloves garlic minced
- 1 tablespoon minced ginger
- 2 teaspoon ground cumin
- 2 teaspoon fresh coriander chopped
- 3 cups vegetable stock
- 1 head cauliflower chopped into small florets
- 1 cup red lentils rinsed well
- 2 cups coconut milk
- 1 lime juiced and zested for the soup
- 1 lime juiced and zested for serving
- Salt and pepper to taste
- lime wedges and cilantro to serve
Instructions
- Heat cooking oil in a large saucepan over med-high heat. Once hot, pop in the onions, celery and carrots and sauté the veggies until the onions are translucent, about 5 mins
- Add in the garlic, ginger, cumin and cilantro and stir fry for another 2 minutes
- Add in the stock, cauliflower and lentils. Bring to a simmer and allow to simmer for about 10 minutes, or until the lentils are cooked
- Add in the coconut milk, and the juice and zest of one lime. Give it a stir and season to taste. Bring to a simmer again. Once simmering remove from the heat
- Serve hot with lime wedges, a squeeze of lime juice on top and some freshly chopped cilantro
Nutrition
Calories: 138kcal | Carbohydrates: 20.1g | Protein: 5.3g | Fat: 4.7g | Saturated Fat: 3.1g | Sodium: 184mg | Fiber: 5.4g | Sugar: 6g