Curried Lentil Potato And Cauliflower Soup Recipes

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat. Cook onions, carrots and bell pepper in butter about 6 minutes, stirring occasionally, until onions are tender. Stir in curry powder, turmeric, salt, pepper and garlic; cook 1 minute, stirring constantly.
• Add lentils and broth. Heat to boiling; reduce heat. Cover; cook 10 minutes. Stir in sweet potatoes. Cover; cook 10 minutes. Stir in cauliflower. Cover; cook 5 minutes longer or until lentils, potatoes and cauliflower are tender. Stir in cilantro.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
• Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
• While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
• Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
• While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
• Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

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.

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
• Add the lentils, celery, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
• Add the potatoes, tomatoes, curry powder, turmeric, and nutmeg, and simmer until the potatoes are about half done, about 10 to 15 minutes. Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes longer.
• Stir in the spinach, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper. Simmer over very low heat for another 5 minutes. Serve at once, or if time allows, let stand off the heat for an hour or so, then heat through before serving.
• Nutrition Information
• Per serving:
• Calories: 219
• Total fat: 4g
• Protein: 12g
• Fiber: 13g
• Carbohydrate: 39g
• Cholesterol: 0mg
• Sodium: 49mg

Steps:

• Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
• Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

Steps:

• In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.
• Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.

Steps:

• Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the head into small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.
• Heat oven to 220C/200C fan/gas 7. Heat ½ tbsp oil in a saucepan over a medium heat and add the remaining fennel seeds, toast for 2 mins, then add the lentils and the remaining cauliflower. Stir in the curry paste, then add 1 litre water and bring to the boil. Simmer for 25 mins until the cauliflower is tender and the lentils are cooked through.
• Meanwhile, put the roasting tin of cauliflower in the oven and cook for 20 mins until crisp and slightly charred. Tip the soup mixture into a food processor and blitz until smooth, tip back into the pan to warm through, adding the lemon juice and a little water if it's too thick. Tip into bowls and top with the crispy cauliflower and fennel seeds to serve.