Best Cauliflower Red Lentil Ginger Soup Recipes

CAULIFLOWER RED LENTIL & GINGER SOUP

Steps:

• In a medium soup pot on medium heat, sauté the onions in oil until translucent.
• Add the ginger, garlic, cumin, red pepper, and turmeric and sauté for 2 minutes; stir constantly to avoid sticking.
• Add the stock, cauliflower, tomatoes, and lentils.
• Bring to a boil, then reduce heat.
• Cover with lid and simmer for 1 minutes or until veggies and lentils are cooked.
• Stir in the cilantro and salt, remove from heat, and let sit 5 minutes before serving.

EASY CAULIFLOWER SOUP WITH FRESH GINGER

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.

CAULIFLOWER-AND-LENTIL STEW WITH ONION RELISH

Steps:

• Place 1/2 cup onion in a small bowl of ice water. Heat oil in a pot over medium-high; add remaining onion and ginger and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 6 to 7 minutes. Add garam masala; cook, stirring, until fragrant, 1 to 2 minutes.
• Add lentils, cauliflower, tomatoes, 3 cups water, and 1 teaspoon salt to pot. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are cooked through and soup has thickened, about 20 minutes.
• Stir in kale; cook until just wilted, about 1 minute. Season to taste. Drain reserved onion and place in a bowl with lime zest and juice and 1/2 teaspoon salt; toss to combine. Serve stew with onion relish spooned over top, drizzled with oil.

LENTIL CAULIFLOWER SOUP

Steps:

• Heat olive oil over medium heat.
• Add onion, carrots and celery. Cook for 3-4 minutes or until softened.
• Add garlic, cumin and tumeric and cook until fragrant, about 30 seconds.
• Add broth and lentils, bring to a boil and reduce to a simmer for 40 minutes or until lentils are cooked.
• Using a potato masher, break up about half the soup. Add cauliflower and cook for 8 minutes or until tender.
• Stir in fresh parsley and pepper.
• Garnish with fresh chives.

VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP

Steps:

• Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
• Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

GINGER-CAULIFLOWER SOUP

Steps:

• In a large stock pot, heat 2 tablespoons oil over medium. Add the lemongrass and half the ginger and cook until fragrant, about 2 minutes. Stir in the cauliflower, potato and garlic, then add the stock. Bring to a boil over high, then reduce the heat to medium-low and simmer until the cauliflower and potatoes are tender, stirring occasionally, about 20 minutes.
• Meanwhile, in a small bowl, combine the remaining 1 tablespoon ginger with the scallions, cilantro, vinegar, lime zest and juice, honey and the remaining 1/4 cup grapeseed oil. Whisk together and season with salt. Set aside. The relish will marinate and the scallions soften as it sits.
• Remove and discard the lemongrass stalk from the soup. Using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. Add additional water, if needed, to thin the soup. Season to taste with salt.
• Serve the soup topped with the ginger-scallion relish, and serve with a slice of buttered toast.