Lebanese cauliflower soup

Recipe from: 4/10/2002 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 30
    ml
    olive oil
  • 15
    ml
    ground cumin
  • 15
    ml
    turmeric
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • a pinch of sugar
  • 2
    bay leaves
  • 1
    Litres
    vegetable stock
  • 500
    g
    cauliflower
  • 125
    ml
    red lentils
  • 250
    ml
    milk
  • 30
    ml
    lemon juice
 

Method

 

Heat olive oil in a medium-sized frying pan, and sauté cumin, turmeric, onion, garlic, sugar and bay leaves until the onion begins to soften and colour slightly.
Add vegetable stock, cauliflower and red lentils and simmer for 20 minutes, until the cauliflower has just softened.
Remove bay leaves, add milk and lemon juice and blend until smooth.

 

Read more on: soup  |  sauté
 

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