Bowl of curried cauliflower and lentil soup with crusty bread and herb garnish
Easy Curried Cauliflower and Lentil Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

A quick and easy low fat vegan soup - perfect winter warmer.

Course: Dinner
Cuisine: British
Servings: 4
Calories: 93 kcal
Author: Lizzie
  • 1 extra large cauliflower
  • 4 oz red split lentils 113g
  • 2 heaped tsp cumin
  • 2 heaped tsp coriander
  • 1 heaped tsp turmeric
  • 1/2 tsp ginger
  • 1/3 tsp cayenne pepper
  1. Boil the kettle.
  2. Cut the leaves and stem off the cauliflower and chop it into even chunks. Place it in the pan.
  3. Add the lentils to the pan and pour in freshly boiled water so the cauliflower is well covered.
  4. Add the spices, stir and cover. Bring to the boil and cook for 15 minutes.
  5. Remove from the heat and blend. Follow the instructions on your blender or food processor. For mine, I scoop out solids from the soup with a ladle, blend them and return to the pan, producing a soup that still has a bit of texture.
  6. Return to the heat and heat through. Thin down with water if required.