Cauliflower Lentil Soup

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 cups cauliflower florets
• ¾ cup red lentils, rinsed
• 3 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1 tablespoon fresh lemon juice
• Fresh parsley, for garnish

Instructions

1. 1

   Melt coconut oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.

2. 2

   Add garlic and spices; stir and cook for 1 minute until fragrant.

3. 3

   Add cauliflower florets and rinsed lentils; stir to coat with spices.

4. 4

   Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until lentils are tender.

5. 5

   Stir in coconut milk and lemon juice. Taste and adjust seasoning.

6. 6

   Use an immersion blender to partially blend the soup for a creamy yet chunky texture, or leave it as-is.

7. 7

   Ladle into bowls and garnish with fresh parsley.