Vegan Lentil and Cauliflower Soup
Ingredients
- 1 tbsp olive oil
- 1 cup chopped onion (1 medium-sized)
- 3 big cloves of garlic, minced
- 1 head of cauliflower, chopped (medium-sized) (500 g)
- 1 cup chopped carrot (about 1/2 of a big one)
- 1 cup chopped celery
- 3 cups dried lentils, brown or green, rinsed and drained (600 g)
- 14 oz chopped tomatoes (400 g)
- 8 cups vegetable broth (2 liters)
- 2 dried bay leaves
- 2 tbsp liquid aminos
- 1 tbsp lemon
- 1/8 cup coconut milk or coconut cream (optional)
Spice mix
- 1 1/2 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1/2 tsp ground coriander
- 1/2 tsp ground caraway seeds
- 1/2 tsp smoked paprika powder
- 1/2 tsp turmeric powder
- 1/2 tsp minced fresh ginger
- 1/2 tsp sweetener
- sea salt
Preparation
Heat oil in a large pot over medium heat and add the chopped onion
Cook for 3 minutes, then add garlic, carrot, and celery, and cook for 3 more minutes
Add the spice mix, the lentils, cauliflower, and broth and bring to a boil
Add the bay leaves and cook the soup with a lid on for about 5 minutes
Add the chopped tomatoes and stir
Let the soup simmer for a further 20-25 minutes or until the lentils are cooked but not mushy
Add the liquid aminos and lemon
Optional additions
Add coconut milk or cream if desired
Serving suggestions
Garnish with fresh herbs and enjoy
Can be served with rice or bread
