Cauliflower Red Lentil Soup

I love cauliflower. I love it roasted, riced, and now “souped.” I also love the nutritional power of lentils. Combining lentils and cauliflower for this hearty soup has certainly proven to be a successful coupling! Soup is comfort food for many reasons; warm, nutritional, and delicious. Whether you have it as an entrée or accompaniment, this red lentil, and cauliflower soup is a winner through and through. So as they say… soup’s on!

Ingredients:

• 2 tablespoons of olive oil
• 2 onions, chopped
• 3 cloves of garlic, minced
• 2 carrots, peeled and chopped
• 2 stalks of celery, chopped
• 1/2 red bell pepper, chopped
• 1 cup of dry red lentils, rinsed and drained
• 1 teaspoon of cumin
• 1 teaspoon of turmeric
• 1 bay leaf
• 6 cups of vegetable broth
• 4 cups of cauliflower florets
• 2 teaspoon of kosher salt
• 1/4 teaspoon of black pepper

Directions:

1. Heat oil in a large stockpot over medium heat. Add onions and garlic; sauté for about 5-7 minutes, until soft and translucent.
2. Stir in carrots, celery, red bell pepper, lentils, cumin, turmeric, and bay leaf. Add vegetable broth and bring to a boil.
3. Reduce heat and simmer, partially covered for 30 minutes or until lentils are nearly tender, stirring occasionally.
4. Add cauliflower, salt, and pepper, and simmer for an additional 15 minutes.
5. Remove from heat and cool. Remove bay leaf.
6. In a blender or food processor fitted with a metal blade, process soup in batches, until smooth. If the soup is thick, thin it by adding a little water or broth. Adjust seasonings to taste. Garnish with chopped red bell pepper.

*Notes: This soup freezes well.