This creamy turmeric cauliflower soup is anti-inflammatory, healing for the gut and so delicious. It’s also naturally vegan, packed with protein and simple to make!
1 medium head of cauliflower, chopped
1 medium shallot, quartered
3 – 4 garlic cloves
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 cup red lentils
2 cups vegetable broth
2 1/2 cups Unsweetened Almondmilk Cashewmilk Blend, divided
Garnishes: fresh herbs, cracked pepper, lime, olive oil, etc.
- 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 veggies to a baking sheet and roast for 30 minutes, flipping halfway through.
- Visit simplyquinoa.com for full instructions.