HP - Creamy Vegan Cauliflower Soup
Servings: 2 servings
Calories: 570kcal
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Ingredients
- 1 tbsp olive oil
- ½ medium cauliflower cut into florets
- 3 tbsp almonds, sliced
- ¼ tsp chili flakes
- ¼ tsp cinnamon
- ¼ tsp cumin, ground
- ¾ tsp onion powder
- 1 tsp paprika powder
- 1 cup (240 g) milk of choice
- 2 ½ cups (590 g) vegetable broth
- 1 tsp salt
- ⅓ cup (60 g) red lentils
- 4 slices wholegrain bread
- 1 handful cilantro/coriander, fresh
Instructions
- Prepare the cauliflower florets.
- In a large pot, heat over high heat the olive oil. Add cauliflower and chopped almonds. Roast until they begin to brown.
- Add chilli flakes, cinnamon, cumin, paprika and onion powder. Mix to cook for 1 more minute.
- Add milk of choice and half the vegetable broth. Once the liquid boils, simmer for about 3 minutes or until the cauliflower is tender.
- With a hand blender blend until you get a creamy consistency.
- Add the rest of the vegetable broth, salt and red lentils. Simmer for about 15 minutes with a lid on, until lentils are tender and the soup has reduced to a semi-thick consistency. Be careful to stir so the bottom doesn’t stick.
- Taste and add more salt and black pepper per taste.
- Serve soup topped with more chopped almonds, cilantro leaves and a drizzle of olive oil. Eat with a side of bread.
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Nutrition
Calories: 570kcal | Carbohydrates: 72g | Protein: 27g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 2809mg | Potassium: 1244mg | Fiber: 20g | Sugar: 13g | Vitamin A: 1809IU | Vitamin C: 80mg | Calcium: 397mg | Iron: 7mg