Roasted cauliflower and lentil soup
This roasted cauliflower and lentil soup is vegan, healthy, filling and warming so ideal on cold evenings. When I make soups likes this (i.e. with roasted vegetables) I normally do the roasting part when the oven is already on, baking/roasting something else, in order to save energy. Then I cool the roasted veggies and finish the soup on the hob the next day. Serve it with wholesome bread.
Ingredients
Method
- Preheat the oven to 190°C.
- Cut the onion into wedges, the red pepper into chunks, the cauliflower into 1 cm thick steaks.
- Arrange them in a baking tray, add the oregano, chilli (as whole), oil and seasoning.
- Roast in the oven for 25 minutes or until the veggies are tender.
- Take the tray out of the oven, remove the skin of the pepper, chilli and onion.
- Put all veggies in a saucepan, including the jus. Add the tinned tomatoes, garlic and stock.
- Bring to the boil and cook for 5 minutes.
- Using a stick blender, pulse the soup until you get a coarse texture – this soups should not be too smooth. Add more stock, if it’s too thick.
- Add the drained lentils and reheat the soup, then add the coriander leaves.