Roasted Cauliflower and Lentil Soup

Roasted Cauliflower and Lentil Soup

This Roasted Cauliflower and Lentil Soup was inspired by and shared by Nan Simonsen in her January 2022 cooking class. Serves 4. May double; it freezes well.

  • 1 large onion, diced
  • 2 cloves garlic, or 1 teaspoon garlic powder
  • 1 1/2 cup sliced carrot
  • 1 large head of cauliflower
  • A little salt (if desired) and pepper
  • 1 cup plant milk. I used unsweetened organic soy beverage
  • 5 cups vegetable stock [or more if you want more broth in your soup]
  • 1-2 tablespoons nutritional yeast (optional)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon onion powder
  • 1 tablespoon dried parsley (better yet, add 1/4 chopped parsley near the end)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1 1/2 cup cooked lentils
  • 2 cups fresh baby spinach, slightly chopped

Cut up one large head of cauliflower into florets. Discard the stalk and leaves. Place on a parchment-lined baking sheet and sprinkle with pepper and a little salt (or favorite salt substitute).  Roast at 400 F for 30 minutes, turning halfway. Should be slightly browned on the edges.

Dry-saute the onion in a hot pan by scattering it into the pan, letting it begin to color, adding a tablespoon or more of broth, stirring, and doing it again until the onion is golden brown. Add garlic and carrots, stir and cook for 2-3 minutes.

Add to the dry-sauteed vegetables the roasted cauliflower, plant milk, vegetable stock, nutritional yeast, soy sauce, onion powder, and parsley (if using dried), paprika, and thyme.

Bring to a simmer and cook for approximately 15 minutes.

Nan's Notes: In my video at this point I used an emersion blender to partially blend the soup.  I later decided that I would have preferred the texture of the soup if instead I carefully whirred about 2 cups of the soup in a blender until smooth and creamy, and then added it back to the rest of the soup.

Add the cooked lentils and bring back to a simmer and cook until you are happy with the doneness of the vegetables, approximately 10-15 minutes.

Stir in the chopped spinach, and simmer for 2 minutes. Serve with a salad and crusty bread.




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