Thai Cauliflower & Red Lentil Soup

Recipe : Thai Cauliflower & Red Lentil Soup

This Thai spiced chunky cauliflower soup is guaranteed to warm you during cold winter nights & chilly days. Nourishing, easy and ready in 30 minutes.

SERVES 3-4 | Plant-Based Recipe 

Ingredients 

• 1/2 a large head of cauliflower, roughly chopped
• 1 medium onion, diced
• Small knob of ginger, diced 
• 1 cup of dried red lentils 
• 3 TBSP mild Thai Yellow Curry Paste (I used Ceres Organics)
• 1 Vege stock cube 
• A generous bunch of coriander, stems sliced, leaves set aside 
• 1 cup coconut milk 
• 1.5-2L water 
• Optional: kaffir lime leaf 

Method 

1. Heat up a large saucepan and add olive oil or butter
2. Fry the onion, ginger and coriander stems until soft and fragrant 
3. Add the roughly chopped cauliflower, lentils and curry paste and fry for a further 2-3 minutes 
4. Dissolve the stock cube in boiling water and add to the veggies
5. Toss in the kaffir lime leaf (if using) and simmer gently for 15-20 minutes until the cauliflower is soft and falling apart.
6. In the last 5 mins of cooking, add the coconut milk, and season to taste.
7. Remove pan from the heat and blend around half of the mixture until silky and smooth (we want a chunky soup here, but if you like creamy you can blend the whole soup) 
8. Chop the coriander leaves and stir through
9. Serve with a little dash of coconut milk, and some chopped coriander.

*Designed by: Hannah Barnett