one word really describes this soup. BAM! -all credit goes to Emeril. (does he really own the word Bam? #goodquestion)
1 tbsp. Olive Oil
1/2 cup chopped onion
1/4 cup chopped celery
2 cloves chopped garlic
1 cup chopped cauliflower
1 cup red lentils
2 tsp. ground ginger
1/2 tsp. garam masala
1 tsp. cumin
1/2 tsp. paprika
1 tsbp. tahini/peanut butter
5 cups low sodium vegetable stock
2 bay leaves
1 inch slice of jalapeno
1 sprig of rosemary
salt and pepper to taste
In your favorite soup pot sauté the onion, celery, and garlic for about 3 minutes. Then add the cauliflower and cook for another 2 minutes. Add salt and pepper.
Rinse the lentils under water to remove any dust and then add them to the pot. (you also want to check the lentils for pebbles, sometimes the lentil checker misses one.) (:
Now add all of the spices and the tahini or peanut butter. If you can’t find Garam masala then use just a pinch of cinnamon.
Add the stock, jalapeño, bay leaves, and rosemary. You don’t need to dice the jalapeño or take the leaves off of the rosemary stem.
BTB and then RTS for 30 minutes. (bring to boil and then reduce to simmer)
I like my cauliflower lentil soup to be a little bit creamy and thick, so I use an immersion blender and puree about half of it. I still leave it a bit chunky to add texture. You can do this in a food processor or blender as well. Even a potato masher works well. Make sure to take a the bay leaves, jalapeño, and rosemary stem out of the soup before you blend it!
Enjoy. Tweet me with any questions.
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