Cauliflower Lentil Soup

If you’ve been craving a bowl of comfort that’s as nourishing as it is delicious, let me introduce you to my cauliflower lentil soup. This is one of those recipes I make when I want a cozy dinner with minimal fuss, but still feel like I’m treating myself to something wholesome and hearty. It’s creamy without the cream, packed with flavor from warm spices, and it just feels like a hug in a bowl.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 241kcal

Author Rachel

Ingredients

1 medium onion diced
3 cloves garlic minced
3 carrots sliced
3 stalks celery sliced
1 ½ teaspoons cumin
1 ½ teaspoons coriander
½ teaspoon turmeric
A dash or two of red pepper flakes optional
1 teaspoon salt
¼ teaspoon black pepper
2 10-ounce bagas frozen cauliflower or one large head fresh
8 cups low-sodium veggie broth or stock
1 cup unsweetened almond milk or use coconut milk for a creamier consistency
1 ½ cups red lentils rinsed
3 large handfuls spinach hand torn

Instructions

In a large stock pot, heat a splash of water over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5–7 minutes, stirring occasionally, until the veggies begin to soften and the onions turn translucent. Add more water as needed to prevent sticking.
1 medium onion, 3 cloves garlic, 3 carrots, 3 stalks celery
Stir in the cumin, coriander, turmeric, red pepper flakes (if using), salt, and blackpepper. Cook for 1–2 more minutes to toast the spices and bring out their flavor.
1 ½ teaspoons cumin, 1 ½ teaspoons coriander, ½ teaspoon turmeric, A dash or two of red pepper flakes, 1 teaspoon salt, ¼ teaspoon black pepper
Add the bags of frozen cauliflower straight into the pot. If using fresh, chop a large head of cauliflower into florets and add them in. Stir to coat the cauliflower with the spices.
2 10-ounce bagas frozen cauliflower
Pour in the vegetable broth and almond milk, then add the rinsed red lentils. Stir everything together and bring the soup to a boil.
8 cups low-sodium veggie broth, 1 cup unsweetened almond milk, 1 ½ cups red lentils
Once boiling, reduce the heat to low and let the soup simmer uncovered for 20–25 minutes, or until the lentils are soft and the cauliflower is tender. Stir occasionally to prevent sticking.
Stir in the torn spinach and cook for 2–3 minutes, just until wilted.
3 large handfuls spinach

Notes

For a creamier texture, use an immersion blender to partially blend the soup directly in the pot—or blend half of it in a regular blender and return it to the pot. Or leave it chunky for a hearty, rustic feel.

Store in an airtight container in the fridge for up to 5 days, or freeze for longer.

Nutrition