Indian Spiced Cauliflower and Red Lentil Soup (Vegan)

This tasty winter warmer, is a satiety powerhouse. Not only is it very low energy dense and high in fibre, it's also high in protein. Great for a cold winter's day it will definitely keep you fuller for longer and for very few calories! Adjust the amount of curry powder if you prefer more or less heat.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the lentils in cold water for 30 minutes before draining and rinsing them. Half fill a saucepan with water, heat, add the lentils and simmer for 15 minutes until they are partially cooked. In the meantime, wash the cauliflower and break it into small florets. Peel the carrots and roughly chop them, as well as the onions and the garlic. Add one tablespoon of coconut cream to a large saucepan and over medium heat saute the onions, garlic and carrots for around 5 minutes. Make up the vegetable stock using one stock cube and 600ml of boiling water. Mix this well and then add it to the large saucepan, along with the cauliflower. Drain the lentils and also add these to the large saucepan. Sprinkle in two teaspoons of curry powder, one teaspoon of cumin powder and season with salt. Mix well and cook the soup over medium heat for a further 15 minutes until the lentils are fully cooked and the cauliflower is tender. Remove the pan from the heat and use a handheld blender to blitz the vegetables until it has a soup-like texture (if you prefer a much velvety texture transfer the contents of the pan to a food processor and blitz until the mixture is smooth before returning it to the pan). Place the soup back over medium heat, add another tablespoon of coconut cream and season with black pepper and salt (as required). If the consistency is too liquid, continue to heat. If it lacks consistency add more water. Remove from the heat and serve.