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🍲 Creamy Cauliflower Lentil Soup

384 kcal · 30 min · 4 servings

Ingredients

• 1 small cauliflower
• 2 medium potatoes
• 1 onion
• 1 clove garlic
• 5 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 100 g red lentils
• 800 ml vegetable broth (approx.)
• 1 handful basil leaves
• 1 tsp chili flakes
• 100 ml soy cream (or other plant-based cream)
• salt
• pepper
• 2 tbsp mixed nuts (15 g each)

Instructions

1. 1. Wash the cauliflower and break it into small florets. Peel the potatoes and cut them into small cubes. Peel the onion and garlic clove and chop them finely.
2. 2. Heat one tablespoon of olive oil in a large pot. Add the cauliflower, potatoes, onion, garlic, spices, and lentils. Sauté everything over medium heat for 5 minutes.
3. 3. Deglaze the vegetables with vegetable broth and bring the soup to a boil. Then reduce the heat and let it simmer for about 12 to 15 minutes, until the vegetables are soft and the lentils are cooked through.
4. 4. In the meantime, wash the basil leaves and shake off excess water. Chop them roughly and mix them with the chili flakes and the remaining oil.
5. 5. Stir the soy cream into the soup and blend everything finely with a hand blender. Season with salt and pepper. Ladle the soup into bowls, drizzle with the spiced oil, and sprinkle with nuts.

Nutrition per serving

• kcal: 384
• Protein: 17 g · Fett/Fat: 23 g · Carbs: 27 g