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Lentil Cauliflower Soup with Spicy Coconut Broth Recipe

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4.3 from 5 reviews

This Lentil Cauliflower Soup is a hearty and comforting dish perfect for any season. Packed with nutritious lentils, tender cauliflower florets, warming spices, and a creamy coconut milk base, this soup offers a flavorful, healthy, and satisfying meal that feels just like restaurant-quality comfort food.

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 large garlic cloves, finely chopped or grated
  • 1 tablespoon fresh ginger, finely chopped or grated
  • 1 tablespoon fresh red chili, finely chopped
  • 1 lb (450 g) cauliflower florets
  • 3 cups (100 g) baby spinach
  • Fresh cilantro to garnish, optional

Spices

  • ½ tablespoon ground cumin
  • ½ tablespoon ground coriander
  • ½ teaspoon turmeric

Liquids and Canned Goods

  • 5 cups (1.25 liters) vegetable stock
  • 1 can (14 oz / 400 g) lentils, drained and rinsed
  • 1 can (13.5 fl. oz / 400 ml) coconut milk
  • 2 tablespoons lime juice

Seasoning

  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat Olive Oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
  2. Sauté Onion: Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent, releasing its sweetness.
  3. Add Aromatics: Stir in the garlic, ginger, and fresh red chili. Continue cooking for 2 minutes or until fragrant, enhancing the soup’s flavor base.
  4. Add Spices: Sprinkle in the ground cumin, coriander, and turmeric. Stir well to combine the spices evenly with the onion mixture, allowing their flavors to bloom.
  5. Add Cauliflower: Add the cauliflower florets to the pot and toss to coat them thoroughly with the spiced onion mixture, ensuring every piece is flavored.
  6. Simmer with Stock: Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 15 minutes to soften the cauliflower and meld flavors.
  7. Add Lentils and Coconut Milk: Stir in the rinsed lentils and coconut milk. Continue to simmer the soup for an additional 5 minutes to heat through and create a creamy texture.
  8. Add Spinach: Toss in the baby spinach and cook for 1-2 minutes until the spinach wilts and integrates into the soup.
  9. Finish with Lime and Seasoning: Stir in the lime juice, and season with salt and freshly ground black pepper to taste, balancing the flavors.
  10. Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro if desired. Serve hot for a comforting meal.

Notes

  • Use fresh vegetables and good-quality vegetable stock for best flavor.
  • Adjust the amount of chili according to your preferred spice level.
  • You can substitute canned lentils with cooked dried lentils, adjusting cooking times accordingly.
  • For a thicker soup, reduce the amount of vegetable stock or simmer uncovered for a few extra minutes.
  • This soup freezes well—store in airtight containers for up to 3 months.
  • For added protein, top with a dollop of Greek yogurt or a sprinkle of toasted nuts.

Find it online: https://yumntasty.com/lentil-cauliflower-soup-with-spicy-coconut-broth-recipe/