Name: Cream Of Cauliflower And Red Lentil Soup
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 Tbsp butter; 1 large onion, chopped; 1 leek, chopped; 1 stalk celery, diced; 2 large carrot, diced; 2 cloves garlic, roughly, sliced; ½ cauliflower, small, head, cut into small flowerets; ½ cup red lentils, rinsed, and, picked over; 1 bay leaf; ½ tsp toasted whole cumin seeds, ground; 1 pinch ground allspice; ¼ tsp turmeric; 8 cup chicken stock; salt, to taste; freshly cracked black pepper, to taste; ½ cup thirty-five percent cream; 1 pinch ground cardamom; ½ lime, juice of; coriander, for garnish

Yields

6 servings

ingredients

Tbsp butter

large onion, chopped

leek, chopped

stalk celery, diced

large carrot, diced

cloves garlic, roughly, sliced

cauliflower, small, head, cut into small flowerets

cup red lentils, rinsed, and, picked over

bay leaf

tsp toasted whole cumin seeds, ground

pinch ground allspice

tsp turmeric

cup chicken stock

salt, to taste

freshly cracked black pepper, to taste

cup thirty-five percent cream

pinch ground cardamom

lime, juice of

coriander, for garnish

Ingredient Substitution Guide

directions

Step 1

In a large pot sauté onion in butter on medium heat until golden. Add the leek, celery, carrots, garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden.

Step 2

Add remaining ingredients, except cream, cardamom, limejuice and coriander and bring to a boil. Cover and reduce heat to low. Simmer the soup for 30 minutes or until cauliflower is tender. Add the cream, cardamom and limejuice. Remove lid and continue to simmer for a further 15 minutes. Adjust seasoning.

Step 3

Sprinkle with chopped coriander and serve.

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Cream Of Cauliflower And Red Lentil Soup

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