Description
This creamy red lentil and cauliflower soup is warming, nourishing, and full of flavor from fennel, leek, and aromatic spices. Split red lentils and cauliflower are pressure-cooked with the aromatics for just 10 minutes, then blended into a naturally creamy soup without any dairy. Made with just a handful of wholesome ingredients, it’s an easy and delicious way to add more vegetables to your meals. Enjoy it as is, top it with fresh herbs, or add extra protein for a more substantial meal.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 leek, white and light green parts only, cleaned and finely sliced
- 1 fennel bulb, cored and finely sliced
- Salt, to taste
- 1 teaspoon garam masala
- 1 teaspoon mild curry powder
- 1/2 teaspoon turmeric powder
- 2 bay leaves
- 1 medium cauliflower, cut into large florets
- 1 cup split red lentils, rinsed and drained
- Freshly ground black pepper and salt, to taste
- 5 cups water, chicken stock, or vegetable stock, or a mix
- Fresh lemon to taste
- For serving: fresh cilantro or microgreens
Instructions
- Heat the olive oil in the pot of a pressure cooker using the sauté function. Add the sliced leek and fennel with a pinch of salt and sauté for about 10 minutes, or until softened and fragrant.
- Add the garam masala, curry powder, and turmeric and stir for about 30 seconds. Add a small splash of water or stock as needed to prevent the spices from sticking or burning.
- Add the cauliflower florets and toss to coat them with the vegetables and spices. Add the rinsed lentils, two bay leaves, season with a little more salt and black pepper, and stir to combine.
- Add enough water or stock (or a mix of both) to just cover the vegetables and lentils (about 5 cups). Secure the lid and pressure cook on high for 10 minutes. Allow the pressure to release naturally.
- Open the pressure cooker, remove the bay leaves, and blend directly in the pot with an immersion blender until smooth and creamy.
- Season to taste with salt, black pepper, and fresh lemon juice.
- Serve warm, topped with fresh cilantro or microgreens.
Notes
The serving size will depend on how you serve the soup. It makes about 4 generous main-dish servings or up to 6 smaller, appetizer-size servings.
For extra protein, add cooked chicken to individual portions, or add small cubes of raw cod and gently simmer until the fish is cooked through. I prefer adding the extra protein only to the amount being served, keeping the remaining soup as a versatile base for another meal.
For a more exotic taste and extra fat, add some coconut cream.
Store the plain soup in the refrigerator for up to 2 days or freeze for longer storage.
The cooking time doesn’t include the natural pressure release, which may take up to 20 minutes.
