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Cream Of Cauliflower And Red Lentil Soup

Food Network Canada
YIELDS
6 servings
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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
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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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