I have basically been living off of this soup in the months of December and January, and that will most likely continue on in February as well. Every week that I've been home, I have made this super easy, anti-inflammatory, gut healing soup. It's kept me clear of the the flu and those dreaded common cold symptoms. Just this morning, I was feeling off and slightly groggy. Then I had my last batch of this healing soup and I genuinely feel better, both mind and body. Which is why I knew, that it just had to be shared!
This soup is just all around powerful and healing. Let me break it down, to help show what I mean by that. Cauliflower is an anti-inflammatory, cancer reducing vegetable that aids in weight loss, heart disease, balancing hormones and it's packed with vitamins and minerals. Full fat coconut milk is great in soups because it not only provides that delicious think flavor but it helps to keep you full. Its the good kind of fat! Ginger and turmeric are super powerful spices that are also anti-inflammatory, detoxifying and gut healing. And while all of this is AMAZING for our bodies, we need to remember to think of our tastebuds and I promise you, they will be satisfied. This soup is so yummy you almost wouldn't believe the ingredients are so clean.
The soup is vegan, gluten free, dairy free, grain free, and paleo - the whole nine yards. Basically, you need to make this recipe. Especially if you are soup lover, like myself, but often don't find it necessarily filling. That issue, is simply not the case with this soup - thanks to the full fat coconut thickness!
1. Preheat the oven to 200℃ (390℉) **
2. Cut up your cauliflower into smaller pieces
3. Spread on a baking sheet and toss with olive oil, 1 tbs turmeric and salt and pepper
4. Bake in the oven for about 15 minutes (want it to be golden brown)
5. While this is baking in the oven, take a medium pot and begin to cook 2 tbs olive oil, the onion, the 2 garlic clove, 1 tbs tumeric and 1 tbs ginger in the pot on medium heat. Cook for about 3 minutes
6. Once the onion and garlic is a golden brown, add the lentils and stir into the mixture. You want to cook the lentils slightly in this mixture before adding the baked cauliflower and coconut milk
7. After about 2 minutes of cooking the lentils, add the cauliflower and the coconut milk
8. Now you are going to let this sit and cook for about 20 minutes on low heat - stir occasionally. Make sure to stir, so that you don't burn the mixture at the bottom of the pot!
9. After the 20 minutes, all you have to do is blend it all together, to get a nice thick texture. Once fully blended, pour the soup back into the pot. At this point, if you think the mixture is too tick, you can add either a little more water or a little more coconut milk. Water will lighten it up the most.
10. Now you are read to serve! You can top with a little extra olive oil, sunflower seeds, pumpkin seeds, chia seeds or some extra oven roasted cauliflower!
- 1 head cauliflower
- 1/2 cup red lentils
- 2 tbs olive oil
- 1 onion
- 2 cloves garlic
- 2 tbs turmeric
- 1 tbs ginger
- 1 can full fat coconut milk
** Note: you can totally make this recipe without baking the cauliflower in the oven - personally, I just think it gives a little extra flavor!