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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 carrots
  • 1 red pepper
  • 1 chilli pepper optional
  • 1 medium cauliflower
  • 1 tsp dried oregano
  • 2 Tbsp olive oil
  • 1 tin plum tomatoes
  • 2 cloves of garlic
  • Salt & pepper
  • 750 ml vegetable stock approx.
  • 1 tin brown lentils
  • 1 handful coriander leaves

Method
 

  1. Preheat the oven to 190°C.
  2. Cut the onion into wedges, the red pepper into chunks, the cauliflower into 1 cm thick steaks.
  3. Arrange them in a baking tray, add the oregano, chilli (as whole), oil and seasoning.
  4. Roast in the oven for 25 minutes or until the veggies are tender.
  5. Take the tray out of the oven, remove the skin of the pepper, chilli and onion.
  6. Put all veggies in a saucepan, including the jus. Add the tinned tomatoes, garlic and stock.
  7. Bring to the boil and cook for 5 minutes.
  8. 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.
  9. Add the drained lentils and reheat the soup, then add the coriander leaves.