Speedy Spiced Sunshine Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I attended a cooking demonstration by Lisa Brink of Hod Hasharon. Lisa has her own cooking blog, , and has some wonderful ideas about cooking and presentation. This recipe comes from her Take Five class, recipes which contain five main ingredients and/or take five minites to prepare. I found this soup to be absolutely delicious and have already made up a batch for my family. Ingredients:
2 tablespoons canola oil |
1 large onion, chopped |
1 teaspoon crushed garlic |
1 teaspoon cumin |
1/2 teaspoon turmeric |
3 cups cauliflower florets (fresh or frozen) |
5 cups vegetarian stock (3 knorr cubes to 5 cups water) |
2 bay leaves |
1/2 cup red lentil (or 2 small potatoes, peeled and chopped) |
1 pinch dried chili pepper flakes (optional) |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1 cup milk |
squeeze lemon juice |
chopped coriander or parsley or chives (to garnish) |
Directions:
1. Heat oil and saute onion and garlic for a few minutes.
2. Stir in cumin and tumeric, then add the cauliflower and toss until coated in spices.
3. Add the remaining ingredients except for the milk and lemon juice and simmer for 25 minutes.
4. Remove the bay leaves, add the milk and blend the soup until smooth (I use an immersion blender).
5. Add a squeeze of lemon juice and serve garnished with fresh herbs.
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