Friday, 11 July 2014

Recipe | Cauliflower and Lentil Soup

Summer days are far behind us and all I feel like eating is warm, hearty winter soups. This is a variation on one my mum used to make us growing up. You'll need a food processor or stick blender for this dish. 

Serves 4
1/2 cup green lentils, cooked (or a 400g can of pre-cooked brown lentils)
1tbsp olive oil
1 brown onion, roughly chopped
2 cloves garlic, crushed
2tbsp curry powder (I used 'Clive of India' but any substitution will suffice)
2tsp ground coriander seeds
500g button mushrooms, roughly chopped
1 head of cauliflower, pulled apart
2 cups of vegetable stock
small bunch coriander, leaves separated from stems

In a large stock pot heat olive oil over a medium heat. Add onion and cook, stirring, until soft. Add garlic, curry powder and ground coriander seeds and cook until mixed and fragrant. Add the mushrooms to the pot and cook until they soften, stirring occasionally. Add cauliflower and stock. Cover and bring to the boil. Remove lid and simmer for 20-30 minutes until cauliflower is soft with prodded with a fork. Stir occasionally. 

Remove from heat and let the mixture cool for 5-10 minutes. There are two methods to do this next part. With a food processor, ladle portions of soup into processor and blend until finished entire mixture. Or, with a stick blender, blend the contents of the pot. I prefer my soup consistency to remain quite a bit of texture so I don't go crazy with my blending. 

Once blended, return to heat and add cooked lentils and coriander (leaving some for garnish). Stir to combine and wilt the coriander. 

Serve, garnished with coriander and cracked pepper. 

Happy Wednesday darlings!
Erin xx

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