March 26th, 2014

Curried Cauliflower Lentil Soup

Curried Cauliflower Lentil Soup | One Hungry Mama

Update: NO SNOW!!!

I’m at a loss. I’m in bed after a 16-hour bout of food poisoning, possibly waiting for snow to start. SNOW. This is not my week, and it’s only Tuesday.

As sick as I was mere hours ago, I’m hungry. Not quite ready to eat, but hungry for something simple and comforting. Warm, too, since, apparently, snow might be on the way. (Did I mention the snow?)

I’ll make soup tomorrow.

Yes, that’s what I’ll do. I’ll make this Curried Cauliflower Lentil Soup.

This soup comes together quickly and easily enough that I can make it the day after I’ve been in bed sick. Major points for that. Plus, it’ll nourish me back to health and keep me cozy. The kids love this soup, too, so dinner’s done, suckers. Maybe I’ll put a poached egg on top for them, to make it more filling. An egg and bread: they always turn soup into a meal.

If you are lucky enough to live where it’s sunny and appropriately warm, I will try not to hate you make a batch of this and serve it chilled or just warm with a huge, crisp seasonal salad. With an egg and bread, too, if you want (they truly work magic). Then I’ll return, less grumpy, and we’ll celebrate the start of spring.

Curried Cauliflower Lentil Soup
(Can be shared with kids 6+ mos)*
Serves 6-8

2 tablespoons neutral oil, such as grapeseed
1 small onion, diced
3 cloves garlic, minced
3 teaspoons curry powder
1 small head cauliflower, washed & cut into florets
1 cup red lentils
4 1/2 cups vegetable or chicken broth
1 cup coconut milk
Salt, to taste

1. Add oil to a large pot set over medium-high heat and, once hot, add onions and garlic. Sauté until soft and translucent. Add curry powder and toast for 1 minute, stirring all the while to keep the powder from burning. Add cauliflower and lentils, and stir to coat both with the toasted curry powder and oil.

2. Add broth, stirring to incorporate all the vegetables and spice. Bring to a boil, then reduce heat to medium and simmer for 15 minutes or until cauliflower is very tender.

3. Remove pot from heat and, using a hand blender, puree the soup. You can also do this with a traditional stand blender, though you may have to work in batches. Once the soup is fully pureed, return it to the pot and set over medium heat.

4. Stir in the coconut milk and keep the soup at barely a simmer for another 5 minutes, allowing the flavors to come together. Season with salt to taste and serve.

*Note: This nutrient dense, dairy-free soup is a wonderful food to share, as is, with any eaters, even ones as young as 6-months-old. The only thing to keep in mind is the salt. If you plan on sharing this with beginner eaters, consider removing their portion before salting the whole pot of soup. Baby’s portion doesn’t need salt at all.

5 Responses

  1. Jill W says:

    Thank you so much for this recipe! Can’t believe how easy and delicious it was. I’ve been eating it for lunch all week and love how healthy I feel for choosing it over a Subway sandwich. :) Sadly, my 4-yr-old twins couldn’t be convinced to try it yet, but I’ll keep making it and hopefully they’ll come to their senses soon!

  2. One Hungry Mama says:

    So glad that you like the recipe Jill – it’s a keeper, right? You can’t beat how easily it comes together, and I love how it lasts, too! The twins will come around but, even if they don’t, this is so worth it for you, right? A win either way.

  3. One Hungry Mama says:

    Thanks for sharing, Rosie! I hope you savored every last drop. :-)

  4. Shenandoah says:

    Love this soup! In the picture you have some yummy red stuff on top. What is it? Thanks

  5. One Hungry Mama says:

    I’d gotten fancy and sauteed onions in little curry and chili powder. That’s what’s on top, with a little bit of the oil that was left over drizzled about. :-)

Leave a Reply