Cauliflower Red Lentil & Ginger Soup

READY IN: 35mins
Recipe by Kozmic Blues

Inspired from a recipe in La Dolce Vegan cookbook. This week I cought a cold and desperately wanted to make some home made soup. I flipped to this recipe in the book, and had all the ingredients on hand! I love when that happens. So, I upped the spice a bit, added a cup and 1/2 more broth than originally called for, as well as some spinach too, just because... The original spices are listed below. Because I added more liquid, I also added a tbsp of Sharon123 homemade vegan chicken seasoning, as well as a few grinds of the Mccormick spice grinder blend Mediterranean Fusion which contains salt, pepper, chili, garlic and cumin

Top Review by Katya R.

What ever happened to the frozen spinach that's listed in the ingredients?

Ingredients Nutrition

Directions

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

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