Angela Liddon really knocks the ball out of the ballpark with her recipe for Indian Lentil- Cauliflower Soup. If you haven’t heard of the New York Times bestselling ‘The Oh She Glows Cookbook’, you’re missing out on some really great recipes, this being one of them! Cauliflower and curry are two of my favourite ingredients and the lentils and yam turn this into a hearty, filling soup perfect for cold winter evenings. If you are not a fan of bland and prefer rich, spicy, robust flavours, give this a try. You will seriously love this soup:)
In a large Dutch oven (I love this one!) or soup pot over medium, heat the coconut oil and add the onion and garlic and saute for about 5 minutes. Stir in the ginger, curry powder (can start with 1 tbsp and adjust to your taste), coriander and cumin and saute for another 2 minutes.
Add the vegetable broth and lentils and bring it to a boil. Reduce heat and simmer for 5 minutes. Add the cauliflower and yam, cover and simmer for 20 minutes until the vegetable are tender.
Add the salt and pepper to taste. Turn off the heat, add the spinach and stir until wilted. Serve into individual bowls.
**Little side note. I have had some comments/questions regarding the ingredient list, specifically the ‘orange yam’. Here in Canada the orange fleshy starchy tubers are labeled in our grocery stores as ‘yams’ and the white sweet tubers are labelled ‘sweet potatoes’. Technically the orange starchy tuber I am referring to IS a type of sweet potato as true yams are not readily available in North America. If I list the ingredient as a sweet potato, my fellow Canadians will not be buying something orange on the inside. This seriously drives me crazy. Is Canada the only country that mislabels these??!! And if so..why?!
Adapted from Liddon, Angela. “Indian Lentil Cauliflower Soup”. The Oh She Glows Cookbook.
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- 1 tbsp coconut oil
- 1 onion diced
- 4 cloves garlic minced
- 1 tbsp peeled and grated ginger
- 2 tbsp curry powder
- 1½ tsp ground coriander
- 1 tsp ground cumin
- 6½ cups vegetable broth
- 1 cup dried red lentils rinsed and drained
- 1 medium cauliflower chopped into bite sized florets
- 1 medium orange yam (technically a sweet potato), peeled and diced
- 2 large handfuls baby spinach
- ¾ tsp salt
- black pepper to taste
- In a large Dutch oven or soup pot over medium, heat the coconut oil and add the onion and garlic and saute for about 5 minutes.
- Stir in the ginger, curry powder, coriander and cumin and saute for another 2 minutes.
- Add the vegetable broth and lentils and bring it to a boil.
- Reduce heat and simmer for 5 minutes.
- Add the cauliflower and yam, cover and simmer for 20 minutes until the vegetable are tender.
- Add the salt and pepper to taste.
- Turn off the heat, add the spinach and stir until wilted.
- Serve into individual bowls.