Spiced Red Lentil and Cauliflower Soup with Coconut Milk
Equipment
- large saucepan
- Blender or hand blender
Ingredients
- 2 tbsp vegetable oil
- 1 onion chopped
- 3 cloves garlic chopped
- 3 carrots sliced
- 1 cup red lentils
- 1 cauliflower cut into florets
- 4 cups vegetable broth
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 small piece fresh ginger chopped
- 1 tsp chopped lemongrass
- Salt and pepper to taste
- 1 cup coconut milk
Instructions
- In a large saucepan, heat the vegetable oil over medium heat.
- Add the chopped onions and sauté for a couple of minutes until softened.
- Stir in the chopped garlic and chopped ginger, and cook for another 2 minutes.
- Add the sliced carrots, cauliflower florets, red lentils, vegetable broth, ground coriander, turmeric, chopped lemongrass, salt, and pepper.
- Bring to a simmer and cook for 30 minutes, or until the vegetables and lentils are tender.
- Using a blender or hand blender, puree the soup until smooth.
- Pour in the coconut milk and blend again until well combined.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with a swirl of coconut milk or a sprinkle of chopped fresh herbs if desire
Notes & Wine Advice
Wine Advice:
This fragrant and spiced soup pairs well with a slightly sweet white wine such as Riesling or Gewürztraminer. Their fruity and floral notes complement the coconut milk and spices in the soup while balancing its richness.Nutrition values
Calories: 280 kcal | koolhydraten: 30 g | Eiwitten: 10 g | Vet: 14 g | Suiker: 6 g