Lentil Soup With Cauliflower And Cheese Recipes

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CURRIED CAULIFLOWER & LENTIL SOUP

Take one cauliflower and blend with red lentils, fennel seeds, curry paste and lemon juice to be rewarded with this warming, hearty soup

Provided by Elena Silcock

Categories     Lunch, Soup, Supper

Time 40m

Number Of Ingredients 6



Curried cauliflower & lentil soup image

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.

Nutrition Facts : Calories 242 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

1 cauliflower
1½ tbsp oil
2 tsp fennel seeds
150g red lentils
3 tbsp curry paste of your choice
½ lemon , juiced

LENTIL CAULIFLOWER SOUP

Make and share this Lentil Cauliflower Soup recipe from Food.com.

Provided by Veggie Girl.

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12



Lentil Cauliflower Soup image

Steps:

  • Heat olive oil over medium heat.
  • Add onion, carrots and celery. Cook for 3-4 minutes or until softened.
  • Add garlic, cumin and tumeric and cook until fragrant, about 30 seconds.
  • Add broth and lentils, bring to a boil and reduce to a simmer for 40 minutes or until lentils are cooked.
  • Using a potato masher, break up about half the soup. Add cauliflower and cook for 8 minutes or until tender.
  • Stir in fresh parsley and pepper.
  • Garnish with fresh chives.

1 tablespoon olive oil
1/2 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon turmeric
4 cups chicken broth
1/2 cup green lentil, rinsed well
1 1/2 cups cauliflower, chopped into small florets
2 tablespoons fresh parsley
pepper

LENTIL SOUP WITH CAULIFLOWER AND CHEESE

Thanks to two pantry staples -- lentils and chicken broth -- you can get this satisfying soup on the table in a flash.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Yield Makes 6 cups

Number Of Ingredients 10



Lentil Soup with Cauliflower and Cheese image

Steps:

  • Heat oil in a medium pot over medium-high heat. Add onion, celery, carrot, and thyme. Season with salt and pepper and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add lentils and broth; bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes. Stir in cauliflower, increase heat to medium-high, and simmer just until cauliflower is crisp-tender, about 3 minutes. Remove thyme; season with salt and pepper.
  • Preheat broiler with rack 6 inches from heating element. Divide soup among 4 broilerproof ramekins or soup bowls. Top with cheese and broil until golden and bubbling, 3 to 4 minutes. Garnish with thyme and serve immediately.

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (about 1 cup)
1 stalk celery, finely chopped (about 1/2 cup)
1 medium carrot, finely chopped (about 1/2 cup)
3 sprigs thyme, plus more for garnish
Coarse salt and freshly ground pepper
1 cup brown lentils, rinsed and drained
4 cups chicken broth
1/2 head cauliflower, cored, trimmed, and cut into small florets (about 3 cups)
3 ounces Gruyere and/or Parmesan cheese, shredded (1 cup)

CAULIFLOWER AND WHITE CHEDDAR CHEESE SOUP

A creamy cauliflower and cheddar soup. Instead of the cauliflower you can also use broccoli, corn kernels or even pumpkin.

Provided by Maryanne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Yield 5

Number Of Ingredients 10



Cauliflower and White Cheddar Cheese Soup image

Steps:

  • Cut cauliflower heads into florets.
  • Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
  • Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
  • Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

Nutrition Facts : Calories 410.6 calories, Carbohydrate 25.6 g, Cholesterol 69.1 mg, Fat 22 g, Fiber 3.9 g, Protein 22.7 g, SaturatedFat 14.1 g, Sodium 1417.5 mg, Sugar 16.2 g

2 small heads cauliflower
salt to taste
2 tablespoons unsalted butter
1 onion, chopped
1 clove garlic, minced
4 cups vegetable broth
1 pinch ground nutmeg
1 ½ cups milk
2 cups shredded white Cheddar cheese
freshly ground black pepper

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