Ingredients
-
1
-
1
-
1
-
4
-
1
-
1/2
-
1
-
4
-
2
-
1
-
-
-
-
-
Directions
Cauliflower Red Lentil & Ginger Soup,Inspired from a recipe in La Dolce Vegan cookbook. This week I cought a cold and desperately wanted to make some home made soup. I flipped to this recipe in the book, and had all the ingredients on hand! I love when that happens. So, I upped the spice a bit, added a cup and 1/2 more broth than originally called for, as well as some spinach too, just because… The original spices are listed below. Because I added more liquid, I also added a tbsp of Sharon123 homemade vegan chicken seasoning, as well as a few grinds of the Mccormick spice grinder blend Mediterranean Fusion which contains salt, pepper, chili, garlic and cumin,What ever happened to the frozen spinach that’s listed in the ingredients?,delicious, I will make this again.
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Steps
|
1
Done
|
In a Medium Soup Pot on Medium Heat, Saut the Onions in Oil Until Translucent. |
|
2
Done
|
Add the Ginger, Garlic, Cumin, Red Pepper, and Turmeric and Saut For 2 Minutes; Stir Constantly to Avoid Sticking. |
|
3
Done
|
Add the Stock, Cauliflower, Tomatoes, and Lentils. |
|
4
Done
|
Bring to a Boil, Then Reduce Heat. |
|
5
Done
|
Cover With Lid and Simmer For 1 Minutes or Until Veggies and Lentils Are Cooked. |
|
6
Done
|
Stir in the Cilantro and Salt, Remove from Heat, and Let Sit 5 Minutes Before Serving. |
