Roasted Cauliflower Soup


  • 1 medium cauliflower head, cut into florets
  • 4 tablespoons finely diced shallot
  • ¾ cup dry red split lentils, rinsed
  • 4 ½ cups water
  • 3 tablespoons olive or coconut oil (divided)
  • 2-3 teaspoons of PICKLD Spicy Coriander & Coconut Soup Seasoning per serve
  • Salt & pepper to taste

Ready In

38 min



Nutritional Facts

    How To Cook :

    Step 1

    Preheat oven to 200° C.

    Step 2

    Coat the cauliflower orets in 2 tablespoons of oil and a pinch of salt. Bake in a baking dish for 20 minutes, tossing the orets midway through the cooking process.

    Step 3

    While the orets are still baking, sauté the shallot with a tablespoon of oil in a saucepan over medium heat for 4 minutes.

    Step 4

    Add the water, lentils, salt and pepper. Bring soup to the boil. Reduce heat and cover with a lid.

    Step 5

    Once the cauliflower is cooked, add the orets to the soup. Boil, then reduce heat and cover with a lid to cook for another 5 – 10 minutes (the lentils need at least 15 minutes cooking time in total).

    Step 6

    Using a blender, puree the soup to desired consistency. Return the soup back to the saucepan to boil once more before serving.

    Step 7

    Recommendation: Stir through 2-3 teaspoons of the PICKLD Spicy Coriander & Coconut Soup Seasoning to each serve of soup.

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