Creamy Cauliflower Soup

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Creamy Cauliflower Soup

A velvety, light delight infused with subtle hints of cinnamon and cumin and garnished with a sprinkle of roasted almonds for added texture and flavor. Pair it with a crusty baguette or a garden salad for a lovely warming meal.
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Meal Type: Dinner, Lunch, Soup
Special: Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Blender, Stove
Ingredient: Almonds, Cauliflower, Lentils
Servings: 4
Ingredients
  • 1 tablespoon(s) olive oil
  • 1 head(s) cauliflower roughly chopped
  • 1/4 teaspoon(s) red pepper flakes
  • 1/4 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) cumin
  • 1 teaspoon(s) paprika
  • 3/4 teaspoon(s) onion powder
  • 1 cup plant-based milk (such as oat or soy)
  • 2 1/2 cup(s) vegetable broth divided
  • 3/4 teaspoon(s) salt or to taste
  • 1/3 cup(s) uncooked red lentils
  • 1 handful(s) cilantro roughly chopped
  • 1/4 cup(s) roasted almonds roughly chopped, for garnish (sub pepitas or sunflower seeds for nut-free)
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Instructions
  • Heat the olive oil in a large pot over a high heat. Add the cauliflower and cook for 3-4 minutes, until starting to brown.
  • Add the red pepper flakes, cinnamon, cumin, paprika and onion powder. Mix together and cook for a further minute. Now add the plant-based milk and half the vegetable broth. Bring to a boil, then reduce the heat and simmer for 5 minutes until the cauliflower becomes tender.
  • With a hand blender, blend the soup until it becomes smooth and creamy. Alternatively, carefully transfer to a standing blender and blend in batches so the blender doesn't erupt. Add the remaining vegetable broth, salt and red lentils. Continue to simmer for about 15 minutes with a lid on, stirring occasionally, until the lentils have cooked.
  • Serve the soup garnished with fresh cilantro, roasted almonds, and an extra drizzle of olive oil if desired.
Notes
Oil-free: for oil-free, omit the oil and instead do a water or broth sauté.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 208kcal | Carbohydrates: 23g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 1100mg | Potassium: 739mg | Fiber: 9g | Sugar: 6g | Vitamin A: 696IU | Vitamin C: 76mg | Calcium: 152mg | Iron: 3mg
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