To continue on with soup recipes, here is a wonderful one from one of Angela Liddon’s first cook books. She is the creator of the website www.ohsheglows.com. Check it out for more tasty recipes and plant-based cooking tips. This soup is delicious and oh-so-satisfying. I’m sure it must be full of umami (see my blog, “Isn’t Eating a Plant-Based Diet Boring?”). We have tweaked it somewhat towards our preference for no added oils.
“OH SHE GLOWS” INDIAN LENTIL CAULIFLOWER SOUP
1 onion, diced
2 large cloves garlic, minced
1 tbsp minced fresh ginger
2 – 3 tbsp curry powder
1 ½ tsp ground coriander **
1 tsp ground cumin **
6 cups vegetable broth
1 cup uncooked red lentils, rinsed & drained
1 medium cauliflower, chopped into bite-sized florets
1 medium sweet potato, peeled and diced
¾ tsp salt (or to taste)
Freshly ground black pepper
2 large handfuls spinach or kale
Chopped fresh cilantro (optional)
** We grind whole coriander seeds and cumin seeds in a small coffee grinder as needed to get full-flavoured fresh-ground spices.
In a large saucepan, sauté the onion and garlic in water for 5 to 6 minutes, until translucent.
Stir in the ginger, 2 tablespoons of the curry powder, coriander, and cumin, then sauté for 2 minutes more, until fragrant.
Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more.
Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper and add more curry powder, if desired.
Stir in the spinach/kale and cook until wilted.
Ladle the soup into bowls and top with cilantro, if desired.