Cauliflower Lentil Soup (Edit recipe)

This hearty and nourishing cauliflower lentil soup is a delicious meatless recipe, perfect for the cold months of soup season. Tender cauliflower, nutritious lentils, onion, carrot and celery, tomatoes and spinach cooked in a broth seasoned with fresh herbs. So good!

10 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	311
Fat:	5 g
Carbohydrates:	39 g
Protein:	36 g
Cholesterol:	8 g
Sodium:	1495 mg
Fiber:	15 g
Sugars:	7 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
0.5 whole Yellow Onion, finely chopped, about 1/2 cup
1 - 2 whole Carrots, diced, about 1/2 cup
2 whole Celery, stalks, diced, about 1/2 cup
3 - 4 cloves Garlic, minced
1 tsp Salt, more or less to taste
0.5 tsp Black Pepper, more or less to taste
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
2 sprigs fresh Rosemary
2 - 3 sprigs fresh Thyme
1 - 2 whole Bay Leaf
1 cup Lentils (dried), brown or green
1 whole Diced Tomatoes, can, 14.5 ounces, not drained
8 cup Organic Chicken Bone Broth, or vegetable broth
3 - 4 cups Cauliflower, florets
2 cup Spinach, roughly chopped
0.5 cup Parmesan Cheese, more or less to taste
1 Tbsp Parsley, optional, chopped to taste

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep all the veggies by washing and chopping them. Rinse the lentils under cold water, then set aside.
In a large pot, heat up olive oil over medium high heat. Once hot, add chopped onion, celery and carrots, reduce heat to medium, and cook stirring often for 5 minutes, until onions are translucent.
Add the minced garlic. Cook for 1 minute.
Then add the salt, pepper, garlic powder, onion powder, lentils, tomatoes and broth. Stir everything. Add the bay leaves, whole sprigs of rosemary and thyme. Bring to a low boil, then simmer on medium heat for 5 minutes.
Add the cauliflower florets, bring back to a low boil by turning up heat, then reduce to medium and simmer the soup covered for 20-25 minutes until cauliflower and lentils are cooked thru and tender when poked with a fork, stirring a few times in between.
Uncover the soup, add the spinach and continue cooking for 2-3 minutes, until welted.
Remove from heat, remove the bay leaves, thyme and rosemary with a spoon or fork, adjust salt and pepper if needed. Serve, sprinkle with freshly grated parmesan and chopped parsley. Enjoy!

Notes

Spices: feel free to add different spices to your soup. I love to use multi-purpose seasoning mixes for this kind of recipe.
Broth: add a little more broth (or water) if the soup feels too thick to your taste.