Roasted Cauliflower and Lentil Soup
This healthy vegan Roasted Cauliflower and Lentil Soup recipe is delicious & comforting without all the calories!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 1 large head of cauliflower
- a little salt and pepper
- 1 cup almond milk (or any non-dairy milk)
- 5 cups vegetable stock
- 1-2 tbsp nutritional yeast (optional - if you don't like it, leave it out)
- 2 tsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/4 tsp paprika
- 1/8-1/4 tsp dried thyme
- 1 cup cooked lentils
- 1 cup sliced carrots sautéed
- 2 cups fresh baby spinach
Cut up one large head of cauliflower into florets. Discard the stalk and leaves. Place on a parchment-lined baking sheet and sprinkle with a little salt and pepper. Roast at 400 degrees fahrenheit for 30 minutes, turning halfway.
Saute the carrots and cook the lentils while the cauliflower is roasting. Set both aside.
To a large pot, add: roasted cauliflower, almond milk, vegetable stock, nutritional yeast, soy sauce, garlic powder, onion powder, parsley, paprika, and thyme.
Warm up the soup a little on medium heat - you don't have to bring it to a simmer, but you want it warm to help it blend up better.
Blend 2 cups of the soup until creamy. Transfer back to pot. (Or use an immersion blender.)
Add in carrots and lentils. Bring to a simmer over medium heat.
Stir in the spinach and simmer for another minute, or until the spinach is wilted. Serve.