Cauliflower Lentil Soup
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!
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 0.5 whole0.5 whole0.5 whole Yellow Onion, finely chopped, about 1/2 cup
- 1 - 2 whole1 - 2 whole1 - 2 whole Carrots, diced, about 1/2 cup
- 2 whole2 whole2 whole Celery, stalks, diced, about 1/2 cup
- 3 - 4 cloves3 - 4 cloves3 - 4 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Salt, more or less to taste
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper, more or less to taste
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Onion Powder
- 2 sprigs2 sprigs2 sprigs fresh Rosemary
- 2 - 3 sprigs2 - 3 sprigs2 - 3 sprigs fresh Thyme
- 1 - 2 whole1 - 2 whole1 - 2 whole Bay Leaf
- 1 cup1 cup1 cup Lentils (dried), brown or green
- 1 whole1 whole1 whole Diced Tomatoes, can, 14.5 ounces, not drained
- 8 cup8 cup8 cup Organic Chicken Bone Broth, or vegetable broth
- 3 - 4 cups3 - 4 cups3 - 4 cups Cauliflower, florets
- 2 cup2 cup2 cup Spinach, roughly chopped
- 0.5 cup0.5 cup0.5 cup Parmesan Cheese, more or less to taste
- 1 Tbsp1 Tbsp1 Tbsp Parsley, optional, chopped to taste
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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.
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About This Recipe
Show nutritional information
Coconut Free Egg Free GAPS Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Soups Sugar FreeThis 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. |
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