Roasted Cauliflower and Lentil Soup
by Karissa's Vegan Kitchen
This healthy vegan Roasted Cauliflower and Lentil Soup recipe is delicious & comforting without all the calories!
Servings: 4
Ingredients
- 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 tablespoon nutritional yeast (optional - if you don't like it, leave it out)
- 2 teaspoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon paprika
- ⅛-1/4 teaspoon dried thyme
- 1 cup cooked lentils
- 1 cup sliced carrots sautéed
- 2 cups fresh baby spinach
Instructions
- 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.