Turmeric Cauliflower Soup
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There’s never a bad time to enjoy a bowl of soup with a nutritional boost!
Featuring fresh cauliflower and hearty red lentils blended smooth with almond milk and vegetable broth and flavored with immune-boosting turmeric, this creamy Turmeric Cauliflower Soup will fill your belly and fuel your body!
Turmeric Cauliflower Soup
Cook time: 50min Prep time: 10min Total time: 60min
Servings: 4
Ingredients
- 1 medium head of cauliflower, chopped
- 1 medium shallot, quartered
- 3-4 garlic cloves
- 2 Tbsp. Heinen’s extra virgin olive oil
- 1 tsp. Heinen's ground turmeric
- 1 tsp. Heinen's ground cumin
- ½ tsp. sea salt
- ½ cup Heinen's red lentils
- 2 cups Heinen’s vegetable broth
- 2½ cups Heinen’s unsweetened almond milk, divided
- Fresh herbs, for garnish
- Cracked pepper, for garnish
- Lime, for garnish
- Heinen's extra virgin olive oil, for garnish
Instructions
- Preheat the oven to 425ºF. Add the cauliflower, shallots, and garlic to a large mixing bowl. Drizzle with olive oil and spices and toss to combine.
- Transfer the veggies to a baking sheet and roast for 30 minutes, flipping halfway through.
- Once roasted, transfer the veggies to a saucepan. Add the lentils, broth, and 2 cups of milk. Stir to combine.
- Bring the mixture to a boil, cover, and reduce to a simmer for 20 minutes.
- Remove from the heat and blend until smooth. Stir in the remaining milk.
- Serve immediately and top with desired garnishes.
