A quick and easy low fat vegan soup - perfect winter warmer.
1extra large cauliflower
4ozred split lentils113g
2heaped tsp cumin
2heaped tsp coriander
1heaped tsp turmeric
Boil the kettle.
Cut the leaves and stem off the cauliflower and chop it into even chunks. Place it in the pan.
Add the lentils to the pan and pour in freshly boiled water so the cauliflower is well covered.
Add the spices, stir and cover. Bring to the boil and cook for 15 minutes.
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.
Return to the heat and heat through. Thin down with water if required.