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Roasted cauliflower & turmeric soup

Antioxidant Rich, Roasted Turmeric & Cauliflower Soup

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Total Time 50 minutes
Course lunch, Main Course, starter
Cuisine American
Servings 4

Ingredients
  

  • 1 head Cauliflower chopped
  • 1-2 Carrots chopped
  • 1-2 stalks Celery chopped
  • 1 cup Red Lentils
  • 2-3 Shallots chopped
  • 5-6 cloves Garlic minced
  • 1 tsp Ground Turmeric
  • 2 tsp Ground Cumin
  • 2 cups Vegetable Stock OR Water
  • 2 cups Plant Milk of choice
  • Salt & Pepper to taste
  • 1 tbsp Extra Virgin Olive Oil
  • 1 can Coconut Cream
  • 1 Lemon juiced
  • Vegetable Stock or Extra Virgin Olive Oil for sautéing

For serving

  • Red Chili Flakes
  • Plant Milk
  • Lime Wedges
  • Chopped Cilantro
  • Chopped Parsley
  • Plant Milk
  • Coconut Cream

Instructions
 

  • Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 425˚F.
  • Add the cauliflower and vegetables to the baking tray. Toss in the spices and olive oil. Roast the vegetables for 30 minutes, flipping halfway.
  • Add the roasted vegetables to a large pot. To that pot, add the red lentils, vegetable stock, and coconut milk. Bring the soup to a boil, then cover and reduce the heat to a simmer. Cook for 20 minutes, until the lentils are tender.
  • Turn off the heat, and blend the soup, using an immersion blender. Alternatively, you can blend
  • the soup in batches in a high speed blender.
  • Add the coconut cream and lemon juice to the soup. Stir to combine and season to taste.
  • Serve the soup with your desired garnishes. Enjoy!
Keyword batch cook, healthy