Golden Curried Cauliflower & Lentil Soup

Name: Golden Curried Cauliflower & Lentil Soup
Total time: 35 min
Yield: 4 people
Ingredients: 1 medium head Cauliflower; 4 cups Spinach; 1 cup Brown Lentils; 1 can (13.5 oz) Canned Coconut Milk; 2 tbsp Yellow Curry Paste; 1 medium Red Onion; 3 cloves Garlic; 1 tbsp Ginger; 1 tbsp Vegetable Broth Powder; 4 cups Water; 0.5 fruit Lemon; 1 tbsp Olive Oil

Vegan • Gluten-Free • Dairy-FreeHigh ProteinOne-PotDinner • LunchComfort FoodThai • Indian

Easy

35min

380kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A creamy, dairy-free soup packed with protein-rich lentils, tender cauliflower, and fresh spinach in a fragrant coconut curry broth.

This vibrant soup is a perfect antidote to chilly days, combining the earthy wholesome goodness of brown lentils with tender cauliflower florets. The base features aromatic ginger, garlic, and red onion sautéed with fragrant yellow curry paste, creating a depth of flavor that is both exotic and comforting. Finished with rich coconut milk and wilted fresh spinach, it offers a creamy texture without any dairy. High in fiber and plant-based protein, this soup is a balanced meal that transforms humble pantry staples and fresh vegetables into a luxurious dining experience. A squeeze of lemon at the end brightens the dish, making every spoonful sing.

Ingredients

600 g Cauliflower
100 g Spinach
190 g Brown Lentils
400 ml Canned Coconut Milk
2 tbsp Yellow Curry Paste
1 medium Red Onion
3 cloves Garlic
1 tbsp Ginger
1 tbsp Vegetable Broth Powder
1000 ml Water
0.5 fruit Lemon
1 tbsp Olive Oil

Instructions

1
Dice the red onion, mince the garlic and ginger, and chop the cauliflower into small bite-sized florets.
2
In a large pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until softened.
3
Stir in the garlic, ginger, and yellow curry paste. Cook for 1-2 minutes until fragrant.
4
Add the brown lentils, cauliflower, vegetable broth powder, and water. Stir well to combine.
5
Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and cauliflower are tender.
6
Stir in the canned coconut milk and simulate for another 2-3 minutes to warm through.
7
Turn off the heat and stir in the fresh spinach. The residual heat will wilt the leaves perfectly.
8
Squeeze in the juice of half a lemon, taste, and adjust seasoning with salt if needed before serving.

Chef's Tips

•If you prefer a thicker, creamier soup, use an immersion blender to puree about one-third of the soup before adding the spinach.
•Serve with toasted wholewheat bread or naan for dipping.
•Rinse the lentils before cooking to remove any dust or debris.

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Recipe By

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