Roasted Cauliflower Thai Soup

This is a vegetarian version of one of our favourite “clean-out-the-fridge” recipes that ended up being a huge hit. This soup was created on one of those days where I had 30 minutes to prep dinner and no idea what do make. Of course, I didn’t write the ingredients down. Every time I make it, it’s a little bit different. The original was made with chicken breasts instead of the lentils and we added either some quinoa, noodles or rice. Feel free to be creative with what you have on hand and see how it turns out – we’d love to hear from you!

Click here to learn The How and Why to Soaking and Cooking Lentils

Alyssa

Roasted Cauliflower Thai Soup

A thick and creamy, bowl-licking tasty soup with a variety of colours, flavours and textures.

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Prep Time 45 minutes mins

Soaking time 2 hours hrs

Course: Soup

Ingredients Method

Ingredients

  

• 1.5 cups dry split red lentils (5 cups cooked)
• 1 large head of cauliflower
• 1 tsp kosher salt
• ½ tsp ground pepper
• 3-4 tbsp coconut oil
• 2 cups red onion diced
• 3 tsp garlic minced
• 8 oz package mushrooms largely diced (about 1.5 cups)
• 5 cups water with 1 vegetable bouillon cube (5 cups liquid bouillon)
• 400 ml can of full fat coconut milk
• 1 tbsp ginger grated
• 5 tbsp red curry paste
• 1.5 tsp kosher salt
• 1 mango diced (approx. 1 cup)
• 2 tbsp fresh lemon juice

Garnishes

• Cilantro
• Green onion

Method

 

1. Rinse and soak the lentils for 1-4 hours (see link above for instructions)
2. Preheat oven to 350°F
3. Wash and cut cauliflower into small-medium sized florets (should fit on a soup spoon nicely) and mix with salt and pepper in a large bowl
4. Roast Cauliflower for 40 minutes. While roasting, continue with the other food prep.
5. Sauté onion, garlic and oil in a large pot, adding the mushrooms towards the end. For mushrooms in a soup, I recommend chopping the stems into 1-2 pieces, depending on their size, and the tops into quarters. It’s nice munching into a good sized, juicy mushroom every once in a while, isn’t it? (I guess not if you hate mushrooms… leave them out then!)
6. Optional: f you want to add some diced beets, add them now and simmer another couple minutes.
7. Remember to keep an eye on the cauliflower and gift it a stir on occasion!
8. Once the mushrooms are fairly soft, add the water and bouillon cube (or liquid bouillon), coconut milk, grated ginger, red curry paste and soaked lentils. If you did not soak the lentils, not to worry, it will just increase the simmering time by about 10 minutes, and possibly your flatulence – honest truth, sorry.
9. Simmer for about 8 minutes, or until the lentils are soft.
10. Add the salt.
11. Puree the lentils using an immersion blender. The trick is to take it right to the bottom of the pot before you turn it on. Keep it on the bottom rather than lifting it up and down. This will allow the small bits, like the lentils, to get sucked in and pureed, but will keep the larger things, like mushrooms, out.
12. Once the soup is ready and cauliflower is done, add the cauliflower, diced mango and lemon juice to the soup.
13. Garnish with chopped green onion or fresh cilantro.
14. Remember to put napkins out with this soup. When I gave Tim his first bowl to taste-test, I walked back into his office and caught him literally licking the bowl clean. Classy. Just remember the napkins.

Bon appétit!

Please, leave us a comment letting us know how you liked the soup and/or if you added your own touch with some personal modifications.