Moroccan Inspired Cauliflower + Lentil Soup
This Moroccan soup is a super easy, one-pot wonder that will transport you to the streets of Marrakech. Like most soups it only gets better with age as it's complex flavours have time to mature. This one is a fabulous Winter warmer, packed with plant-based goodness (of course) for maximum anti-inflammatory properties and immune support. The lentils not only provide bulk to the soup but also offer a great source of protein and fibre fibre. Collectively the cauliflower, tomato, spinach and carrots provide us with big serves of vitamin C, vitamin A, vitamin K, folate, magnesium- with the added nutritional value of antiviral garlic (I like to add it fresh at the end to maximise nutrional value) and antioxidant turmeric. It's absolutely loaded with goodness!
- 2 onions, diced
- 3-5 carrots, diced
- 4 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 2 tbsp coriander, ground
- 2 tbsp turmeric, ground
- 2 tbsp cumin, ground
- 1 tbsp cinnamon, ground
- 1 tsp pepper (or to taste)
- 4 cups preferred broth
- 4 cups water
- 1 head cauliflower, diced
- 1.5 cups split red lentils, dry
- 3 cans tomatoes, diced
- 2 tablespoons tomato paste
- 4 cups fresh spinach, chopped
- 1 bunch coriander
- 1 lemon, cut into wedges
1. Heat olive oil in a large saucepan over a medium heat. Add onion, stirring for 5 mins until soft and fragrant.
2. Add water, stock and lentils and cover and simmer for 10 minutes, stirring occasionally.
3. Add cauliflower, tomatoes, coriander, turmeric, cumin, cinnamon, pepper and tomato paste. Cover and simmer on a reduced heat for about an hour or until the lentils are cooked through and the vegetables are done to your liking. Add the spinach in the last five minutes of cooking. Adjust the seasonings if necessary and add extra water depending on preference.
4. Add the fresh garlic and stir through.
5. Serve with fresh coriander and big squeeze of lemon juice.