Cauliflower Dhal Soup
Cauliflower Dhal Soup

At a glance
Preparation time 10 mins
Cooking time 35 mins
Serves 4

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 teaspoon finely grated ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 cup red lentils, rinsed, drained
3 cups salt-reduced vegetable stock
500g cauliflower, cut into florets
1 cup Jalna Greek Natural Yoghourt
Coriander sprigs, pappadums, to serve

Method

  • Heat oil in a large saucepan over medium heat.
  • Cook onion, carrot and ginger, stirring, for 10 minutes or until softened.
  • Add spices and cook, stirring, for 30 seconds or until fragrant.
  • Stir through the lentils. Add stock and cauliflower.
  • Season and bring to the boil.
  • Reduce heat and simmer, covered, for 20 minutes or until lentils and vegetables are tender.
  • Stir through half of yoghurt.

Dollop over remaining yoghurt and sprinkle with coriander. Serve with pappadums.

Note: You can freeze this soup for up to 1 month. For better results, you should blend this soup until smooth before freezing. You could also use Jalna Coconut Yoghourt for this recipe. This soup makes 6 cups.

Equipment: You will need a blender.

 

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