Cauliflower Soup with Lentils

Ingredients

• 1 small cauliflower
• 2 medium potatoes
• 1 onion
• 1 Garlic clove
• 5 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 100 g Red lentils
• 800 ml vegetable broth (approx.)
• a handful basil leaves
• 1 tsp chili flakes
• 100 ml soy cream (or other plant-based cream)
• Salt
• Pepper
• 2 tbsp mixed nuts (15 g each)

Instructions

1. 1.

   Clean, wash and cut cauliflower into florets. Peel potatoes and dice them. Peel onion and garlic and chop finely.

2. 2.

   Heat 1 tbsp olive oil in a large pot over medium heat. Add cauliflower, potatoes, onion, garlic, spices, and lentils; sauté for 5 minutes.

3. 3.

   Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 12–15 minutes until vegetables are tender and lentils are cooked through.

4. 4.

   Meanwhile wash basil leaves, shake dry, roughly chop, and mix with chili flakes and remaining oil.

5. 5.

   Add soy cream to the soup and blend finely with an immersion blender. Season with salt and pepper. Serve the cauliflower lentil soup in bowls, drizzle with herb oil, and sprinkle with nuts.