We had a cool period for a bit recently and being on the coast, it was a good opportunity to bring out my soup pot. Back into a heat wave so save this one for the next cool spell. I didn’t get a photo of it but it was a hit with some children I served it to as well as adults. Attached is a photo of some beautiful Squamish salal.
Curried Lentil Cauliflower Soup with Coconut Milk and Cilantro
Ingredients:
3 tbs pure olive oil
2 leeks, cleaned and chopped
1 fennel bulb, chopped
4 tomatoes, chopped
1 medium cauliflower, chopped
1 cup cilantro, chopped
6 cups chicken broth
1.5 cups red lentils
2 tsp salt
2 tsp pepper
2 tbs cumin
1 tbs curry powder
1 can full fat coconut milk
Method:
Sauté leeks in olive oil on medium low heat until caramelised. Add all other vegetables and cilantro, and sauté until soft and caramelised.
Add broth and lentils and coconut milk.
Bring to boil and simmer 20 minutes.
Blend half of soup in blender until smooth and adjust salt and pepper to taste.
Garnish with chopped cilantro if desired.
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