Vegetable soup with cauliflower and lentils
Cauliflower is a tasty, healthy and low-calorie product that contains many vitamins and minerals. Therefore, these vegetables are excellent for dietary or baby food. Today I offer you a recipe for a simple and tasty cauliflower soup. To make the dish more filling, add some red lentils to it. It contains a high level of vegetable protein, fiber and complex carbohydrates. Legumes do not contain gluten, are easily digestible and give the body a feeling of satiety for a long time.
This time I cooked cauliflower and lentil soup in chicken broth. For a lean or vegetarian menu, you can use vegetable broth or filtered water. Both fresh and frozen cauliflower are suitable for the recipe. Therefore, this dish can be cooked all year round.
A large number of vegetables makes this first course healthy and aromatic, and lentils add thickness and nutrition to the soup. Be sure to try it!
Ingredients for making vegetable soup with cauliflower and lentils:
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Ingredients:
Chicken broth – 2 l.
Cauliflower – 300 g.
Potatoes – 3 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Bell pepper – 1 pc.
Fresh tomato – 1 pc.
Red lentils – 150 g.
Vegetable oil – 50 ml.
Salt – 1 tsp.
Ground paprika – 0.5 tsp.
Dried garlic – 0.25 tsp.
Ground black pepper – 0.25 tsp.
Allspice – 3 peas.
Bay leaf – 1 pc.
Green onions – 1 bunch.
Dill and parsley – 1 bunch.
Recipe for making vegetable soup with cauliflower and lentils
Step-by-step instructions:
1. Peel the onion, cut into small cubes. Wash the bell pepper, cut in half, remove the seeds, cut the vegetables into small cubes. Wash the carrots, peel them, chop them on a coarse grater. Put the vegetables in a saucepan with heated vegetable oil. Stirring, sauté the onion, bell pepper and carrots over low heat for 5-7 minutes until soft.
2. Wash the potatoes, peel them, cut them into small cubes, add to the vegetables. Wash the red lentils thoroughly, pour them into the pan.
3. Pour the ingredients with hot chicken broth. Cover the pan with a lid and bring the soup to a boil.
4. Separate the cauliflower into small florets. After 5 minutes, add the cabbage to the soup. Stir and continue to cook the vegetable soup over low heat.
5. Wash the tomato, cut it in half, remove the stalk. Cut the tomato into small cubes. If desired, you can peel the vegetables beforehand. When the potatoes are cooked and soft, add the tomato to the soup.
6. Then add finely chopped green onions, dill and parsley. Salt the soup to taste, season with ground spices. For flavor, add bay leaf and allspice. Stir, let the soup simmer for another minute, then turn off the heat.
7. Let the soup brew for 10 minutes. Pour the finished vegetable soup with cauliflower and lentils into portioned plates and serve.
8. Light, aromatic and very tasty vegetable soup will be a great option for a family dinner. Bon appetit!
Please note:
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