Creamy Cauliflower Soup

Serves: 4

Prep: 10 mins

Cook: 25 mins

Ingredients

¹⁄₂ tbsp. olive oil

1 medium cauliflower, florets

2 tbsp. almonds, chopped

¹⁄₄ tsp. red pepper flakes

¹⁄₄ tsp. ground cinnamon

¹⁄₄ tsp. ground cumin

1 tsp. paprika powder

³⁄₄ tsp. onion powder

1 cup (240ml) almond milk, unsweetened

2¹⁄₂ cups (600ml) low sodium vegetable broth

1 tsp. sea salt

¹⁄₃ cup (60g) red lentils

1 handful cilantro, chopped

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
144	5g	19g	8g	5g

*nutrition per serving

Directions

1. Heat the olive oil in a large pot over high heat. Add the cauliflower florets and chopped almonds. Cook for 3-4 minutes, until starting to brown.

2. Add the red pepper flakes, cinnamon, cumin, paprika and onion powder. Mix together and cook for a further minute. Now add the almond milk and half the vegetable stock. Bring to a boil, then reduce the heat and simmer for 5 minutes until the cauliflower becomes tender.

3. With a hand blender, blend the soup until it becomes smooth and creamy. Add the remaining vegetable broth, salt and red lentils. Continue to simmer for about 15 minutes with a lid on, stirring occasionally, until the lentils have cooked.

4. Serve the soup garnished with fresh cilantro and optional chopped almonds and a drizzle of olive oil.