Lentil and cauliflower soup

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  • 2 tablespoons light olive oil
  • 1 brown onion, diced, peeled large
  • 2 garlic cloves, diced, peeled
  • 2 peeled diced potatoes
  • 2 peeled diced carrots
  • 1/2 cauliflower broken into florets
  • 1/4 teaspoon nutmeg
  • 2 tablespoons light olive oil
  • 400 g canned cooked lentils, drained, rinsed
  • 1/2 teaspoon crushed whole cloves
  • 1 L low-salt vegetable stock (liquid)
  • 1 pinch of salt and pepper


  1. Preheat the oven to 200C. When hot, place the cauliflower in a baking dish and cover with oil.

  2. Sprinkle lightly with nutmeg and a pinch of salt.

  3. Bake uncovered for 30 minutes until almost smooth and slightly browned on the tips.

  4. In a large saucepan, heat the rest of the oil and add the onion and garlic, and a little salt and pepper.

  5. Turn on low to medium heat while adding other vegetables.

  6. Add the potato, lentils, carrot, and cloves, mix as you go.

  7. Add the broth and mix well.

  8. Remove the roasted cauliflower from the oven and mash approximately.

  9. Add this to the soup.

  10. Bring to a simmer for at least an hour until all vegetables are tender.

  11. Try as you go and add additional salt and pepper if necessary.


A little Parmesan on top doesn't hurt either.

Cauliflower lentils soup

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